Not sure what happened with the 'kraut I canned last fall - the first time I had done it, it worked out well. This time, even though I let it stand longer, to get more fermented (per some of the comments I had read online), it is not sour enough AND has too much salt. For me, that's saying something, as I'm a salt freak. The first time I did 'kraut, I had some sort of "recipe" of amount of cabbage to amount of salt, but I couldn't locate it, so I had found what seemed to be a similar process online. I don't think I overdid the salt the process called for, and I had about that amount of cabbage, so it's a mystery. If I do more 'kraut next summer, I'll have to spend some time researching better ways to ferment it, as this particular process didn't yield a product we're crazy about. I now have several jars of 'kraut that probably won't get used, unless I can figure out a creative way to salvage them. As is, I'm not willing ...