How to fix overly salty sauerkraut without throwing it away
If the sauerkraut has become too salty, there's no need to throw it away: adding more cabbage, rinsing it, or diluting the brine can save it.
When sauerkraut is too salty, the simplest solution is to add more cabbage instead of starting from scratch. The extra cabbage balances the salt ratio and absorbs some of it, so the juices infuse the brine, resulting in a more cabbage-like and less salty flavor. Both red cabbage, for a vibrant color, and classic pale green cabbage work well.
Another option is to rinse it in a colander, tasting it frequently until you reach the desired saltiness. Excessive rinsing can remove beneficial probiotics from the fermented food, so it's best to do this carefully. Diluting the brine with water also reduces the salt content, although the result will be thinner, so you should weigh the pros and cons.
Sauerkraut takes between one and four weeks to ferment, and its flavor and texture change rapidly during that time. It's a good idea to check it frequently to monitor its salt level.
