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InvisiblePoC
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Registered: 03/10/04
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Sauerkraut Done Simply * 1
    #18550660 - 07/12/13 08:52 PM (10 years, 8 months ago)

Made sauerkraut for the first time this past week and it turned out spectacular. It smells and tastes just like what I had hoped for and was much easier than I imagined.



Ingredients: Cabbage, carrots, ginger, salt
Step 1: Grate or finely chop fresh vegetables
Step 2: Mash the vegetables to break their cells and release their liquid while adding salt. The salt helps the vegetables to release their liquid and also serves to give lactic acid forming bacteria an environmental advantage.
Step 3: Put the liquid and vegetables into a seal-able jar. Leave a good amount of space at the top of the jar because as it ferments the contents of the jar will expand. If the jar is too full water will be forced out of it through the top. Make sure the liquid covers the vegetable material and if there's not quite enough some water can be added.
Step 4: Secure the lid and leave the jar somewhere warm. After about 3-5 days in warm conditions, a bit longer in cooler conditions, it should take on the recognizable smell of sauerkraut. Once it smells and tastes like real sauerkraut you can store it in the refrigerator for quite a long while.

Here's the video I watched as a guide:



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InvisibleLunarEclipse
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Registered: 10/31/04
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Re: Sauerkraut Done Simply [Re: PoC]
    #18558415 - 07/14/13 05:39 PM (10 years, 8 months ago)

Quote:

PoC said:
Made sauerkraut for the first time this past week and it turned out spectacular. It smells and tastes just like what I had hoped for and was much easier than I imagined.



Ingredients: Cabbage, carrots, ginger, salt
Step 1: Grate or finely chop fresh vegetables
Step 2: Mash the vegetables to break their cells and release their liquid while adding salt. The salt helps the vegetables to release their liquid and also serves to give lactic acid forming bacteria an environmental advantage.
Step 3: Put the liquid and vegetables into a seal-able jar. Leave a good amount of space at the top of the jar because as it ferments the contents of the jar will expand. If the jar is too full water will be forced out of it through the top. Make sure the liquid covers the vegetable material and if there's not quite enough some water can be added.
Step 4: Secure the lid and leave the jar somewhere warm. After about 3-5 days in warm conditions, a bit longer in cooler conditions, it should take on the recognizable smell of sauerkraut. Once it smells and tastes like real sauerkraut you can store it in the refrigerator for quite a long while.

Here's the video I watched as a guide:






Looks purty yummy.


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