11/12/2019 – This is our second prep of kraut with ginger and carrot. The intent was to make it like the first time when I made it while Mary was in Houston. Using the ingredient weights from that prep I built a spreadsheet that computed percentages of each based on the amount of cabbage on hand.
We had two large, dense, heavy cabbages and cut the smaller one in half to use in a roasted dish. I did not get enough fresh ginger to meet the calculated percentage but we are close.
We sliced the cabbage and grated the carrots in the food processor. We installed the small bowl with the knife and minced the garlic and ginger.
|Carrot – (below max 3:1 ratio) 10/9 was 30% of the cabbage||286.0||22.86%||1000.5|
|Ginger Root||27.0||2.16%||86.71 but only had about 75|
|Garlic ~ 1 lg clove per 600 gms of cabbage+carrot||29.0||2.32%||88.4|
|1.7% salt summing all the above||21.3||76.7|
- The amount of carrot is calculated at 30% of the cabbage
- The amount of ginger root was based on the weight of the cabbage and carrot.
- The amount of garlic was based on the weight of the ginger, cabbage, and carrot.
- The amount of salt was based on the total weight of all four.
These ingredients filled our largest plastic and large stainless steel bowls. It packed into three 1/2 gallon jars with one only 75% full.