5/13/2018 – This made a good kraut although it had no caraway seeds or other spices.
Began a ferment of white cabbage and grated carrots at a 3:1 ratio. Liked the idea of getting the probiotic value plus the health benefits of the carrots. At 11 days it was a bit tart but the sweetness of the carrots was behind the normal sauerkraut taste. The cabbage was crunchy and the slivers of grated carrot were firm.
954 gm – White cabbage from Hong Kong Market sliced thin and chopped including the core chopped small
339 gm – Carrots peeled and hand grated. Based on the weights there will be about a 3:1 or 75% cabbage to 25% carrots
1,293 gm total
+26 gm canning salt = 1.8%, per one of the recipes below
5/24/2018 – First sampling was for lunch for lunch for both of us. It was crunchy and a bit tart but not too much. Likely will mellow as it ages. The sweet tone of the carrots was in the background.
6/5/2018 – Have had it several times and today it was getting more tart. Still good and crisp but the sweetness the carrots gave is now gone.
Below are links and recipes found when researching for this ferment.
https://www.makesauerkraut.com/fermented-carrot-sticks/ says to have crunchy carrots use a 2% brine. Also see that site for other carrot based ferments.
“Since carrots come in all sizes, it may be easier to add them by weight. A good rule of thumb to follow for any batch of sauerkraut: 75% cabbage, 25% other ingredients.”
- 1 medium head fresh green cabbage, 2 ½–3 pounds
- 2-3 carrots
- 1-2 inch knob of fresh ginger root
- 2-3 garlic cloves
- 1 tablespoon (15 ml) iodine-free salt (fine-grained)
Extracted from here.
- 1-1/2 pounds shredded cabbage
- 1/2 pound grated carrot
- 1 tablespoon sea salt
5.5 grams of sea salt is equal to one teaspoon. So, 1 tbps = 16.5 gm. 2 lbs = 907 gm. So 16.5/907 = 1.8% salt
Note that this recipe follows the “rule of thumb” in the first recipe of 3:1 cabbage to all other ingredients.