Perhaps the most common cause of failure in making sauerkraut is the use
of too much salt. The proper quantity is 2| per cent by weight of the
cabbage packed. When cabbage is to be fermented in very warm weather
it may be well to use a little more salt. As a rule, however, this
should not exceed 3 per cent. In applying the salt see that it is evenly
distributed. The red streaks which are sometimes seen in sauerkraut are
believed to be due to uneven distribution of salt.