Will Sauerkraut juice ferment Cabbage

Just wondering,  if you added a lot of sauerkraut juice to cabbage and kneaded it in, would it start up sour enough and ferment safely like sauerkraut?    Just asking because I am supposed to not eat much salt.   Thanks

Will sauerkraut juice ferment Cabbage?  Probably, though will it have enough salt continent to be safe?  I would guess, no.

The salt needs to remain at 2% (by weight) of the weight of the cabbage. A little to much salt is much better than not enough. So, since there's no way to accurately know how much salt is in the water, without a refractometer, (and I'm assuming you don't have one? I know I don't), it's best to weigh the cabbage you want to add and add the appropriate amount of salt, relying only on the leftover liquid as a kind of 'starter' and flavor enhancer, rather than as the primary ferment.

Hello Brian!

You can definitely re-use the culture to ferment another batch.  A lot of folks do that anyway to add lovely flavor and continue the culture.


If you are trying to go low salt, it will probably have a shorter shelf life so I would put it in the fridge once it starts fermenting.
Be sure to keep all solids below the liquid and check it regularly and scoop out anything that starts to look off.  Just disturbing the surface regularly will help too.  
Keep everything extra clean!  You don't have the high salt level to cover for errant bacteria.


Another way you can prolong the life of fermented foods is to make them extra spicy.  Hot peppers, garlic, onion, turmeric, ginger horseradish and radish will all help in preserving and warding off bacterial spoilage.  

Yes, it will cut your fermentation time down by at least half. Salt accordingly.