I was bored tonight and we had an extra head of cabbage in the fridge so I decided to make some sauerkraut. It’s really not difficult to make and we like it with kielbasa sausages. After I finished prepping it and putting on the lids loosely I realized I used way too much kosher salt. I had 1100 grams of cabbage and most recipes call for 2-3% of salt by weight. I messed up and used 20% so it’s probably my not going to be edible. I’ll go thru the process and see how it goes, I should know in 2 weeks. He those dang decimals…who says you won’t use math when you grow up.