Ugh, waaay oversalted my kraut, is there something I can do?

[sisteeesmama]

The title says it all. It's inedible at this stage.

Is there anything I can do?

[kl5]

You could drain off the brine and add fresh water in its place or just rinse it off a bit before you use it. You will probably lose some of the good guys, but better than throwing it away no?

Last time I made kraut, I think I under-salted. It seemed to be fermenting along just fine, but when it came time to put it in jars, the brine was very slimy. I would pick up a fork full and there would be a long string of brine instead of drips. Quite unappetizing. I think the problem was too little salt let a yeast outcompete the lactic acid bacteria. I gave it to my chickens and they wouldn't eat it either. So, to the compost it went.

[sisteeesmama]

Yeah, I thought about rinsing it, it was a HUGE head of cabbage, I would hate for it to go to waste!

Thanks for responding

[425lisamarie]

just to re-itterate the rinsing, it will wash away most the salt. I always over salt mine LOL and on occassion when i buy the cheaper stuff, you definately need to rinse it

[BedHead]

I emailed Sandorkraut about that very thing a couple of weeks ago and this is his reply:

add some water to dilute. let it sit, pour off excess water (or not). repeat if necessary.