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From scratch ep 21: SAUERKRAUT 🔥 1. Slice up white cabbage into thin strips with a knife, mandolin or blender 2. Weight it and calculate 2% of the salt (weight of sauerkraut x 0.02) 3. Leave it to sit for 10 mins then squeeze out all of the moisture 4. Add flavour like chilli, garlic, ginger, black peppercorns then get it all into a jar that can seal shut or has a dedicated contraption for fermenting! (Got mine from Kilner) 5. Push all the cabbage down so the liquid covers all of the cabbage. Then place cling filn over the top with a weight to keep it sub merged 6. Add the lid (if you seal tight yoy must open daily) l 7. Leave to sit in a cool dark place (18-20 degrees C) for at least a week, but can be much longer - just keep tasting! 8. When you’re happy, add to the fridge & itll keep for 6 months!!🔥🔥 #homemadesauerkraut #sauerkrautrecipe
Duration: 156 sPosted : Thu, 11 Apr 2024 15:57:46Views
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