Salt ratios in kraut, I messed up for 3 years and nobody said a thing

I always threw in a heaping tablespoon per head of cabbage, figured more salt meant safer ferment. Last March at the Portland farmers market I bought a jar from a guy named Dale, his brine was way less cloudy than mine and it tasted cleaner. He told me he weighs everything, 2% salt by weight of the cabbage, and that's when I realized my 'heaping' habit was actually 4% or higher. Turns out over-salting was stunting the lacto bacteria and my batches were taking 2 extra weeks every time. Anyone else get caught eyeballing measurements instead of using a scale?

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