1/12/2019 – As today’s first tasting of the last batch–made with carrot and 1.8% salt–was good, and we have four heads of cabbage, this was made with the same percentages plus about 1.5% diced jalapeno. The seeds and pith from the pepper were not included.
| grams | w/ carrot | |
| Cabbage | 1237.0 | 123.7 |
| 0.2% caraway seed = | 2.5 | 2.7 |
| 0.5% yellow mustard = | 6.2 | 6.8 |
| 1.8% salt | 22.3 | 24.5 |
| 10% Carrot-diced | 123.7 | |
| Jalapeno @~1.5% | 18.6 | No seeds or pith |
2/4/2019 – Mary and I both found it crunchier than past ferments and nicely so. The jalapenos were not noticeable although it has an overall nice flavor tone. This recipe is going in a good direction. The higher salt percentage is good.
