I have been looking at a few places on how to make sauerkraut and I have to say some if these people are over the top with OCD and measuring.
One person acted like they were measuring cocaine or hand loading ammunition.
It isn't that hard,.
It is about 3 tablespoons of canning salt for every 5 pounds of cabbage.
You dont need to drag your powder scales out.
You can mix it in or spread it on the top.
Use a wooden stomper and tamp every layer in until fluid comes to the top.
Repeat steps until you are about 4 to5 inches from the top.
If you need more water use clean boiled and cooled or RO or filtered NOT chlorine water.
Mix 1/1/2 tablespoons per quart of any water you need to add.
Put the weights in and make sure the fluid covers the weights.
Put lid on and fill channel with water and dont let it dry out.
I need about 25 pounds of cabbage for this 15 liter crock I think.
Worth