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In my opinion the addition of additional brine will not do any harm as it's much more important to ensure the fermenting cabbage remains in contact with either brine or a CO2 saturated headspace. The partial freezing pre fermentation shouldn't hurt.
My original post, as quoted by @FauxPas, was concerned with frozen hot peppers destined for hot sauce, where after a post fermentation puree and straining out the solids, texture did not matter.
I'm also curious to how this will turn out.
In my opinion the addition of additional brine will not do any harm as it's much more important to ensure the fermenting cabbage remains in contact with either brine or a CO2 saturated headspace. The partial freezing shouldn't hurt.
My original post, as quoted by @FauxPas, was concerned with frozen hot peppers destined for hot sauce, where after a post fermentation puree and straining out the solids, texture did not matter.
I'm also curious to how this will turn out.
By Suvir Saran,
