Fermentation Experiment with Vegetable Juice and Pulp

[zeno]

I decided to try creating a fine 'kraut that can be eaten by spoon which has resulted in somewhat of a disaster that I'm not sure how to reconcile.

I juiced the 'kraut ingredients then mixed the pulp with the juice. However, the pulp has such a great surface area that it absorbs all the brine which results in a slurry of vegetable pulp and juice. The vegetables are not dense enough to be firmly compacted to the bottom of the container to allow separation from the brine.

I tried adding more water. This did not solve the problem--only diluted the slurry slightly to consist of more water.

I'm concerned that the aerobic environment will be dangerous and also that this experiment will be wasteful. Is there anyway I can salvage this 'kraut?

[zeno]

I've realized that the fact that the juicer I used tears and shreds the food into a fine pulp--rather than squishes the juice from the fiber--is one of the problems with my experimentation. The vegetable matter became much too fine.

Darn...

[cherimoya_kid]

I would just juice some of the cabbage, and then shred the rest.  Mix the juice with the shredded cabbage, and throw away or compost the pulp from the juicing process. That's how I've done it, and it turned out great.

[zeno]

Thank you for the input. I'll experiment with this technique.

[achillezzz]

I would just juice some of the cabbage, and then shred the rest.  Mix the juice with the shredded cabbage, and throw away or compost the pulp from the juicing process. That's how I've done it, and it turned out great.

gotta try that out too sound awesome!!
Do you add salt to that?

[eveheart]

Slight variation: make the kraut, then juice it.

[cherimoya_kid]

gotta try that out too sound awesome!!
Do you add salt to that?

I found that it was not necessary. 

I recommend using high-Brix cabbage, if you can find it.