My sauerkraut came out way too salty after 5 days, like brine from the ocean.

I used 2 tablespoons of salt for my head of cabbage, but I think my scale was off. Anyone have a good salt-to-cabbage weight ratio they trust?

2 comments

2 Comments

My buddy Mark used 1.5 tablespoons for a 2-pound cabbage and it was perfect. He swears by weighing the salt at 2% of the cabbage weight now.

Weighing it out does sound more reliable.