The cabbage had to be kneaded much longer to release its juice using Celtic Sea salt than other sea salt because of its coarseness. This ferment needed the addition of a cup of 2% brine/water solution to submerge everything, even with it being tight packed using 4 glass ferment disks to weigh it down.
This year I make all of my sauerkraut with 2% salinity. This Apple Sauerkraut is Much more palatable and delicious compared to my last year’s experiment. Last year in 2016 I made 4 separate sauerkraut batches last year with cabbage/apples, cabbage/oranges, cabbage/ginger, and cabbage/carrots using a 3% salinity (experiment). WOW! This 3% salinity was way too strong for our taste!