How do I know if my homemade sauerkraut has enough brine?
How do I know if my homemade sauerkraut has enough brine? So far it looks good but I'm not sure. Thank you.
Allegheny County Pennsylvania
It really comes down to following the recipe.
From the Center for Home Food Preservation, (http://nchfp.uga.edu/how/can_06/sauerkraut.html), the brine solution is 1-1/2 tablespoons of salt per quart of water.
For comparison, seawater has about 2 tablespoons of salt per quart of water.
Hopefully this gives you an idea about the brine, please let me know if you have further questions.