Too Much Salt in My Sauerkraut?

[Guest guest]

I received my Harsch crock yesterday and set about making my first

batch of kraut today. The directions that came with the crock call

for about 2.5 grams of salt per kg of cabbage, which is more than the

traditional 3TBS per 5 lbs. I used 3TBS per 5lbs, and ended up

putting about 7TBS of salt in the crock with about 12 lbs of

cabbage. I tasted the stuff before I sealed the jar, and it was

REALLY salty--I never tasted kraut that salty before. I never even

noticed kraut had salt in it, actually. Does the lactic acid somehow

obscure the salt taste? Has anybody made sauerkraut and noticed that

it tastes really salty before fermentation and OK after? Thanks!

DJ