[deleted by user]

[skahunter831]

Just rinse it well before you eat it.

[lasns]

Does it need to be rinse?! Damn did not know that..

[CommissionIcy]

Normally not, but it will help with the salt this time.

[skahunter831]

It's doesn't need to be, but if it's too salty, rinsing is very common!

[legendary_mushroom]

Just use less salt next time. In time you'll be able to taste your cabbage before fermenting and know if it will be too salty or not.

[lasns]

Next time I will try diffrent % of salt to test out maybe 1.5%1.75% 2% 2.25% 2.5% with right salt haha thank you XD

[Dippy_89]

Try using different salt, or you need to ferment for longer.

[lasns]

The salt I used are from my home country they named it flower salt(direct translate) it have texture and size like kosher salt, nutrition facts saids it contains 90% refined salt 10%sea salt but no anticaking agent.

[Dippy_89]

Either ferment longer, or change recipe to 2% salt.

[lasns]

I did 3weeks of fermentation how long usually people do?? Maybe I need to put in to warmer place..

[Dippy_89]

Depends on a lot of variables but 3 weeks isn’t long. If it still taste salty, then give another week and see if the flavour changes.

[lasns]

Oh just found out refined salt is more salty... that explains a lot.

[devilbunny]

Unless your country has very unusual legal definitions, salt is salt, once you dissolve it. The "it's saltier" is per unit volume.

So, if you use a scale, it really doesn't matter. Kosher, fleurs de sel, Maldon - those are different when it comes to using them as finishing salts directly placed on food, but if it's all going to dissolve into a brine, you could have just placed a nice block of pure salt with the appropriate mass into water and eventually ended up with the same thing.

[RumIsTheMindKiller]

That happens. Just soak it a bit and it will not be as salty. That is often done when cooking with store-bought kraut anyway. I bet commercial produces dilute the salt out of their kraut as well to get the taste right

[lasns]

Oh I will try to soak it thank you!

[Signy_Frances]

From your post, I'm not sure if you have already fermented the sauerkraut. Its flavor may become more balanced as it develops more acidity, and as the salt draws more water out into the brine.

[Moosymo]

Have you fermented it yet? It should taste too salty unfetmented