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ISO: sauerkraut - salinity

Misc.
Hi,
I have been experimenting with brewing sauerkraut. Recipes seem to largely call for what seems like a fairly small amount of salt, such as adding only a tablespoon per layer of cabbage. This always felt small to me, so I am adding quite a bit more to draw the liquid out of the leaves. Even adding perhaps 4-5 tablespoons per batch, the descriptions say that the water level should rise quite a bit, but I never have experienced this, and always end up adding a lot of water so that the entire cabbage is submerged, or the area in the air would start to develop mold.

What amounts do you use for salt? Have I been misreading recipes

cheers
MsgID: 205752
Shared by: Christine Petersen - from Berkeley CA
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: sauerkraut - salinity
  Christine Petersen - from Berkeley CA
2 Recipe(tried): How to Make Sauerkraut
  Linda Lou,Wa
3 ISO: Sauerkraut
  Ray K
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