Information on making Sauerkraut and SALT conversions!

Here is Alton Brown's recipe: sauerkraut-recipe (its just cabbage and salt)

Note: Pickling salt weight to volume information: canning-101-on-substituting-salt-in-pickling.  Bottom line: " a tablespoon weights precisely 3/4 of an ounce."  Also: morton-canning-and-pickling-salt and: salt-conversion-chart which indicates that a tablespoon of pickling salt should weight about: 0.64 ounces.  So, a tablespoon of pickling salt should be somewhere around 0.64-0.75 ounces/tablespoon. Another source reports 0.6525 - 0.67 ounces/tbsp (salt-by-weight).

So Alton's recipe calls for approx 2-2 1/4 (2.25) ounces pickling salt per 5 lbs shredded cabbage.
Another recipe (homemade-sauerkraut) calls for 2 tablespoons sea salt per 4-5 lbs of cabbage!