Ever taken your first bite of homemade sauerkraut only to pucker from the salt? You’re not alone. A salty kraut is one of the most common beginner mistakes — but it’s also one of the easiest to fix.
The Quick Answer
If your sauerkraut tastes too salty, you probably used a brine ratio that was too strong, didn’t mix the cabbage and salt evenly, or didn’t let it ferment long enough. The fix is simple: rinse it, soak it, or balance it with something mild.
How to Fix Salty Sauerkraut
1. Rinse it before serving.
Grab what you plan to eat and give it a quick rinse in cold water. It won’t remove all the salt, but it’ll mellow the sharpness instantly. Drain well before adding to your meal.
2. Soak it briefly.
If it’s still too salty, soak it in cold water for 15–30 minutes. Taste it after 10 minutes to make sure it’s where you like it. Drain and press out the excess liquid before storing.
3. Mix it into something mild.
Sauerkraut blends beautifully with unsalted foods — shredded carrots, cooked potatoes, beans, or even plain cabbage. A little mixing balances flavor without wasting your ferment.
4. Let time work for you.
Over time, lactic acid bacteria keep working and flavors even out. If it’s freshly fermented, store it another week or two in the fridge. The saltiness often mellows naturally.
Why It Happens
Salt draws water from the cabbage to create the brine that protects your ferment. Too much salt can slow the good bacteria down and overpower the flavor before the tang develops. Too little time in the jar can leave that salty bite up front before it smooths out.
If you’re new to fermenting, my guide Fermenting Food at Home: The Ultimate Beginner’s Guide walks through salt ratios, jar prep, and fermentation timing in simple, foolproof steps.
How to Prevent It Next Time
- Use the right ratio: 2% salt by weight (20 grams per kilo of cabbage).
- Mix evenly: Massage the cabbage and salt until a puddle of brine forms at the bottom.
- Taste early: Once it starts fermenting, taste after a few days — before it goes too far.
- Record your batch: Write down how much salt you used and how it turned out. Over time, you’ll find your sweet spot.
If you ever need a little confidence booster or just want to double-check your process against the official standards, see the Sauerkraut guide from the National Center for Home Food Preservation. It outlines safe, time-tested methods that line up beautifully with traditional old-school fermenting.
Old school tip:
Grandmothers used to taste the raw salted cabbage before packing it into the crock. If it tasted pleasantly salty — like a lightly salted pickle — it was just right. That simple “taste test” still works better than any scale.
Remember, a little patience and observation are the true secrets of fermentation. Keep notes, taste often, and let time do the work — the old-school way.
Why does my sauerkraut taste too salty?
You probably added too much salt or packed the cabbage too tightly. A 2% salt ratio by weight usually gives the right balance of flavor and crunch.
How do I fix sauerkraut that’s too salty?
Rinse the sauerkraut in cold water, soak it briefly, or mix it with unsalted cabbage or veggies to balance the salt.
Will my sauerkraut get less salty over time?
Yes, slightly. As it ferments, lactic acid develops and the saltiness mellows. Long fermentation and fridge storage help smooth the flavor.
What’s the best salt to use for sauerkraut?
Use non-iodized salt — sea salt, kosher salt, or pickling salt. Avoid table salt, which contains additives that can cloud your brine.
How long does sauerkraut take to make?
Sauerkraut usually takes 1 to 4 weeks to ferment, depending on the temperature and how tangy you like it.