How much salt do I use to ferment 1 quart of cabbage?
According to the batch of sauerkraut I made yesterday, and this recipe 3/4ths of a Tablespoon per quart of grated cabbage is sufficient to ward off infection without making the end result overly salty.
 http://www.thekitchn.com/how-to-make-homemade-sauerkraut-in-a-mason-jar-193124