4/14/2019 – Made this generally following the Lemon-Dill Kraut on page 134 of our copy of Fermented Vegetables by Shockey & Shockey. On 4/29/2019 we tried it an liked it a lot.

Ingredients

• 1 avg head of cabbage that weighted 899 gms or almost 2 lbs.
• At 1.7% salt level added 15 gm.
• Dill dried – 2 tsp that weighted 2 gms
• Lemon Juice – 4 tsp*
• Garlic minced – 2 avg toes

The Process

• Chopped up everything as usual
• Added the salt, dried dill and Lemon Juice per their recipe and let sit until “glistened”.
• Added the garlic
• Packed in a jar with an air gap lid.

8/12/2019 – *This happens to be 1 tbsp of juice per about 600 gms of cabbage.