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.