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Post by paquebot on Nov 8, 2017 19:58:25 GMT
Salt is 3 tablespoons per 5 pounds of material. Less salt and it may rot instead of ferment. Too much can mean that it has to be rinsed before eating. I weigh and mix everything as I pack so not one shred is missed. Have only made one batch that was too salty and have no idea why other than it was all red cabbage.
Martin
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