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Shoutout to the guy at the farmer's market who said my kraut was too salty
He told me 'real kraut uses way less salt, you're killing the good stuff,' but my great-grandma's recipe from Krakow uses a 2% brine and it's never failed. Has anyone else had someone question a family method?
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jenny_coleman6mo ago
My uncle's old pickling recipe got the same treatment from a guy at a county fair. He insisted on a dry salt method, but ours has always been a full submersion brine. Some people just can't handle being told their way isn't the only way.
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holly_henderson866mo ago
Honestly @jenny_coleman, that dry salt method guy sounds like my one attempt at being a know-it-all. I tried to tell my grandma her pie crust was wrong because I saw a different way online. Tbh, she just handed me the rolling pin and told me to prove it. My crust was a total disaster, like a salty cracker. Some folks get so stuck on their one trick they forget food is about what works and tastes good. Ngl, I learned my lesson and just eat the pickles now, I don't argue about how they're made.
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olivia_rivera886mo ago
My cousin tried to convince everyone at Thanksgiving that you have to soak potatoes in milk before mashing them. He read it in some food blog and would not let it go. The potatoes turned out gluey and weird, and my aunt just quietly made a second batch her normal way. It's like people forget that recipes get passed down for a reason.
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