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Old 08-17-2008, 07:50 AM   #1
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Quick sauerkraut help needed!!!

I have 5 pounds of shredded cabbage in a bowl ready to go. I just grabbed the box of kosher salt, to find out ( to my displeasure) that it is practically empty

The recipe calls for 4 tbs of Kosher or Pickling salt per 5lbs of cabbage.

Looks like i only have about 2 tbs of kosher salt.

The recipe also says not to use table salt.

can I use 2 and 2 ( kosher / table)

Is there any specific reason not to use the table salt ??

Honestly, I dont have much choice, but just curious about the potential results.

Me and my cabbage are sitting here patiently awaiting a response.



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Old 08-17-2008, 08:35 AM   #2
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If your "table salt" is non-iodized it will be ok....If not, it still will work, taste basically them same etc, but the product and liquids will be somewhat darker.

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Old 08-17-2008, 08:52 AM   #3
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Agreed. What makes it kosher is the lack of additives, and it is of course a coarser grind.
If it can't be fixed with chocolate... why bother?
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Old 08-17-2008, 05:43 PM   #4
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Agree with both the above...go for it. No caraway seed???
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