Thanks. It smells like it is working, so I'll just leave it alone. It may
be slow because of cool temperatures.
"zxcvbob" > wrote in message
...
> I read it wrong. I read 3 tablespoons, but thought 1 tablespoon. It
still
> may have not been enough salt, depending on what brand of kosher salt you
> used and how fluffy they mill it. Other than that, I don't know what
might
> be wrong.
>
> -Bob
>
>
> RichK wrote:
> > Your answer is interesting. 3T is about 1.3 oz, which is 1/12 lb. The
3T
> > figure came from 3 different sources.
> > "Bob" > wrote in message
> > ...
> >
> >>RichK wrote:
> >>
> >>>I am trying to make sauerkraut for the first time, and all the recipes
I
> >>>have seen talk about skimming the scum every day. It has been sitting
> >
> > for 2
> >
> >>>weeks. After several days, I had a little scum, but nothing after
that.
> >>>Does this mean I have too much salt? I used 3T Kosher salt per 5 lbs
of
> >>>cabbage. I needed more brine to cover the cabbage and used 1.5T per
> >
> > quart
> >
> >>>of water. I don't think I screwed up the measurment, but it's always
> >>>possible. I just expected more activity.
> >>>
> >>
> >>You didn't use nearly enough salt. Five pounds of cabbage should have
> >>about 1/10 pound of salt. I'm not sure what to expect at the ratio you
> >
> > used.
> >
> >>Best regards,
> >>Bob
> >>
> >>
> >