She may have been under the impression that you had to add water to the cabbage--that's not actually so. All the water you need is in the cabbage, the salt only teases it out. Still, if it wasn't enough water to drop the salt below the magic number needed to keep out the undesirable bacteria, it wouldn't've hurt anything.
Oh, in Alton's recipe, you'll see "pickling salt". If what you happen to have is kosher, a spin through the coffee grinder will turn it into pickling salt in no time. The real criteria are that the salt crystals are fine and you have no anti-caking agents in play--so no "table salt" or "iodized salt", as both of these have cellulose flakes added.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
no subject
Date: 2009-09-23 08:57 pm (UTC)Oh, in Alton's recipe, you'll see "pickling salt". If what you happen to have is kosher, a spin through the coffee grinder will turn it into pickling salt in no time. The real criteria are that the salt crystals are fine and you have no anti-caking agents in play--so no "table salt" or "iodized salt", as both of these have cellulose flakes added.
You're welcome!