Salt In Cabbage Core. The sauerkraut will then be ready to enjoy. That means that for every pound of cabbage you use you should also use 1 ½ to 2 teaspoons salt.
Chop the cabbage in 4 or 8 pieces length-wise. Although sometimes the cabbage cores are scored crosswise before packing the heads in brine more often the heads are packed with no alteration of the cores. If you happen to see a worm hole in your cabbage soak the cabbage in lukewarm salt water for about 20.
Repeat the bathing and salt sprinkle process to all 4.
The rule of thumb is so as to add 2 teaspoons of salt per pound of cabbage however you may regulate to style. Half of a lemon cut into wedges. If your head is on the larger side cut each half in half again. Pink Himalayan or pickling salt works best as regular table.
