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 crunchy but the brine was too salty to drink. The lower 1.7% brine turned out fine.
| Grams | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| w/ 10% carrot | |||||||||||
| Cabbage | 136.5 | ||||||||||
| 0.2% caraway seed | 3.003 | ||||||||||
| 0.5% yellow mustard | 7.5075 | ||||||||||
| 1.7% salt | 25.5255 | ||||||||||
| 10% Carrot | 136.5 | ||||||||||
| 3 garlic cloves weighted 2+ gm ~ 0.2% | ~2 |
