ISO: sauerkraut - salinity

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