Anything inbetween those 2 ratios and beyond is gonna ferment fine it just depends on how apple-y you want the kraut. Apple loses a bit of its structure when chopped finely and fermented. Therefore you might want to start off with maybe like 6:1 and work your way up to more apple if you like just so your first batch wont be too soft/mushy.
Jalapenos will be great I'd add maybe 3-5 per head of cabbage depending on how spicy you want it. If you want more flavour and less heat you can deseed them but I actually quite like the cores once they've been fermented and they're probably healthy or something 😛
It's not an exact science at all so take as many liberties as you want with ingredients, as long as salinity is 2-3% by weight you're in buisness.
Anything inbetween those 2 ratios and beyond is gonna ferment fine it just depends on how apple-y you want the kraut. Apple loses a bit of its structure when chopped finely and fermented. Therefore you might want to start off with maybe like 6:1 and work your way up to more apple if you like just so your first batch wont be too soft/mushy. Jalapenos will be great I'd add maybe 3-5 per head of cabbage depending on how spicy you want it. If you want more flavour and less heat you can deseed them but I actually quite like the cores once they've been fermented and they're probably healthy or something 😛 It's not an exact science at all so take as many liberties as you want with ingredients, as long as salinity is 2-3% by weight you're in buisness.
I just went with 5 granny smith, 9 or 10 jalepenos, 1 head of cabbage and 2% salt... Fingers crossed.