I don't like salty kraut & real salt question

[Guest guest]

When I first started making sauerkraut I did not use recipes and it turned out

fine. Then I tried the Nourishing Traditions recipes and they have been a little

yucky. At first I thought it was the whey but I omitted the why and it still

tasted off. Now I'm thinking it's all the salt. I never put that much salt in

before. But I don't want to have mold problems again. It's so disappointing

watching your hard work being thrown out. So now I'm wondering if it is the type

of salt I'm using. I buy Real Salt which is a local product. Does anyone else

on the list use this? Could I be right in suspecting this as the culprit in

making my ferments taste funny? Maybe it's less than fresh produce. You never

really know how long it's been sitting at the grocery I guess.

Jasmin

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