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.
|0.2% caraway seed =||2.5||2.7|
|0.5% yellow mustard =||6.2||6.8|
|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.