Quote:
Originally Posted by mensplace
now you needs some vats for meat and all that fish you eat. PICKLE IT
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I have big food grade 18/10 stainless vats/kettles for my meat to cure/brine in.
The recipe for this stuff is 4 tablespoons of canning salt to 12 to 15 pounds of cabbage.
I dont think that is that much salt.
The colder it is the less salt the warmer the more salt so we shall see how this does at the temps I have in the house.
Worth