Pro tip: I thought a 2% salt brine was just a rule of thumb until my last batch of kraut went bad

For years, I just eyeballed the salt in my ferments, thinking the exact percentage didn't matter much. My last batch of red cabbage kraut convinced me otherwise. I got lazy, probably used under 1.5%, and after about 5 days the whole jar turned slimy and smelled off. It was a total loss. I had to dump about 3 pounds of cabbage. Now I use a digital scale every single time. That precise 2% weight makes a huge difference in safety and texture. It's not just a suggestion, it's the line between good kraut and a science project. Has anyone else had a batch go wrong from not measuring salt right?