As the kraut ripens . . .

[staceyshoe]

will the saltiness diminish? I started it a wk ago and tasted it today. The saltiness is so overpowering that it's almost bitter. The cabbage didn't make it's own brine so I had to add 2 cups of salty water in addition to the salt I sprinkled on the cabbage. Please tell me it will improve with age!

[kdmama33]

Yep, the saltiness will diminish. Give it about a month and try it again.

Did you really pack the cabbage in? That helps to make the brine.

[staceyshoe]

Oh good news! Thanks for the reply. I was wondering whether I should just start again. I tried to really pack the cabbage down but it didn't make much juice. Should I have discarded the outer leaves? (I'm assuming the inner part of the cabbage would stay hydrated longer.)

[Brookesmom]

You can discard the very outer leaves. I read somewhere to pound on the cabbage as you go (Wild Fermentation?) so that's what I do, with my big pestle. Then there was a fair amount of juice after a few hours, though I still added a cup or so of brine.

--Kelly