Added garlic to our normal recipe for German-style sauerkraut with carrot. Note this ferment has 1.7% salt. The 1.8% ferments’ cabbage and carrots was fine but the brine was too salty to drink. We’ll see if the 0.1% less salt makes a difference in the crispness of the carrot…and now garlic.
|w/ 10% carrot|
|0.2% caraway seed||3.003|
|0.5% yellow mustard||7.5075|
|3 garlic cloves weighted 2+ gm ~ 0.2%||~2|