Experimenting on an idea. So I can make the best Reuben.
Making sauerkraut for the first time. Using a basic recipe, 1 head of cabbage(3lbs.) To 1 1/2 Tbl. Salt. + Aromatics
Rid of surface bacteria, wash hands, julienne cabbage, massage salt in. Make sure submerged, cover with cheese cloth, room temp, 3-10 days, etc.
My question is a) does above sound correct and b) could I substitute nam pla (fish sauce) for the salt? And if so, what ratio would make sense?