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For eight ounces of each, red and white cabbage, the TWO teaspoons of salt is way too much. I have doubled the recipe and now the salt is just about right.
Linda - out of curiosity, were you using Diamond Crystal Kosher Salt, another brand of kosher salt, or a fine table salt? Our recipe developers found the saltiness in this recipe to be just right with Diamond Crystal, but you should reduce the quantity to 1.5 teaspoons if using Morton kosher salt, and down to a shy 1 teaspoon if using a fine table salt. Of course, it's also worth noting that everyone has different salt tolerances, so I'm glad you found the cabbage:salt ratio that works for you here!
The Milk Street Team