Join Date: Feb 2005
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Cram it down really tight in the jars you transferred it to and set it out on your counter again. If there's still not enough brine, you can add salt water until there's enough. I had trouble with that too at the beginning. I use a crab mallet to pack the cabbage down tightly in wide-mouthed half-gallon jars.
To make the salt brine, I boil 1 quart of water (hot water allows the salt to dissolve better), add 2 Tbs. salt, and stir to dissolve. After it has cooled, I transfer it to a jar to use when needed. That's also the brine I pour over cucumbers to make pickles (I never use it hot, though).
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