Sauerkraut, Naturally Fermented
Here you go, my way of making sauerkraut. I make adjustments to the salt content as I go, don’t be confused, pickling is pretty flexible but for the sake of clarity; for sauerkraut I use +/- 1 and 3/4 teaspoon per pound of cabbage. For general pickling I use 1 tablespoon per quart. That includes liquid and product. So if you have a quart jar of pickles put I tablespoon of salt in it. If you put the salt in the liquid and then add the product it will not be salty enough. When making pickled anything I put all the salt and spices at the bottom of the jar and then add the product and liquid.
If you have any questions email me. Have fun.