I recently finished my first batch of sauerkraut and tasted it only to find that it's way too salty. In referencing the original recipe, I realized that I used the amount of salt recommended for 5lbs of cabbage but I only had 2.5lbs.
What, if anything, can I do to salvage the sauerkraut? Because of the way it's made, I wasn't sure that just adding the missing cabbage is a viable solution and part of me wonders if the salt is just part of the food now.
Best Answer
Rinsing the sauerkraut absolutely does work - we do it all the time, both with store-bought and homemade sauerkraut. Every batch of sauerkraut is different, so rinsing & tasting is the only way to ensure that your dishes turn out appropriately salted. Yes, some of the salt has entered the cabbage itself, but most of it will be in the brine/on the surface.
If rinsing in a colander isn't enough (and if you used twice the recommended amount of salt it's likely not to be), then you can drain the liquid as best you can, then add clean water to cover, and let it soak. Rinse and repeat until the salt level tastes more acceptable.
Adding more cabbage and letting it ferment some more is also an option, although the twice-fermented parts can end up rather mushy.