Short answer: that's what the hand-me-down recipe card called for.
"Water to cover.". Tell you what, I'll go out and get some more
cabbage and start a second crock and compare the two.

I'll report back the results. If you're right, your right. You cain't
have any 'pinions 'bout fac's.

Alex

Oh, and the salt, based on 3 Tbs/5 lb. Our cabbage heads
tend to run about 1 lb 2, although I was in an ethnic market
last week and saw some heads that must have been 9 in
in diameter, at least. I didnt buy any, but later regretted
it, because they should have been great for cabbage rolls.


On Tue, 09 Dec 2008 06:58:28 -0600, George Shirley
> wrote:

>Ross McKay wrote:
>> On Mon, 08 Dec 2008 17:01:31 -0600, Chemiker wrote:
>>
>>> Now add your water and any remaining salt.
>>
>> I just spotted this bit. You add water to sauerkraut? Every time I do
>> sauerkraut or kimchi, I find that (with maybe one exception) there is
>> enough juice in the cabbage so that only cabbage (and other veges), salt
>> and spices are needed. What are you doing to it that requires added
>> water?
>I wondered about that too Ross. I've always just put the salt to the
>kraut in waiting and let it go. Makes water on it's own, sort of like
>old men do. <VBG>