brine

• 1 cup of 2% brine solution

base kraut proportions

• .5% salt per cabbage by weight

original recipe by volume:

• 1 head cabbage (~2 lbs)
• 1T sea salt

directions

• slice cabbage thin and salt, trim and reserve the stem
• let sit for 20 minutes or so if desired
• Mix up brine while waiting
• work cabbage until soft and wet
• taste for salt (add salt or 1 T water)
• pack into jar 2 inches below rim
• weight down with stem
• fill with brine to 1 inch below top of jar