Thanks for the recipe.

I've heard that conventional salt that has anti-caking agents and iodine
added is bad for making sauerkraut.  Do you know if plain sea salt is a
good choice?  Will this work if you want to make smaller quantities
instead of a large batch?

regards

roberta

Ananda Kavana wrote:
> Making Sauerkraut:
> For a 10 gal. crock you will need almost two boxes of cabbages --minus
> about 4 heads --abt. 75 lbs. in all.....and about a cup of
> sea-salt....actually i've read that a half cup of salt will suffice for
> 100 lbs....so you can use your own judgement as to the amount you want to
> use.