7/15/2019 – This style is Mary’s favorite. I added more dill this time as the 3rd batch had more and she liked it a lot. But, this level of dill was too much. Next ferment will be like the 3rd.
- Cabbage – 1,434 gm
- Dried dill at about 1.7 gm per 500 gm cabbage – ~5 gm
- 1.7% salt – 24.4 gm
- 2 T fresh lemon juice
- Garlic – 2 very large cloves diced
This batch has about 36% more dill that the 3rd that Mary liked a lot.