How to Make Sauerkeraut
Making sauerkraut at home requires just two primary ingredients: cabbage and salt . You achieve this through lacto-fermentation, where natural bacteria on the cabbage convert the sugars into lactic acid. A general rule of thumb is to use about 1 tablespoon of salt for every 2 pounds (about 1 kg) of cabbage . YouTube · Leelalicious +4 Step-by-Step Guide Prep the Cabbage: Remove the wilted outer leaves, but save 1 or 2 large whole leaves for later. Quarter the cabbage, remove the core, and slice it into thin ribbons. Salt and Massage: Place the shredded cabbage in a large bowl and sprinkle it with salt. Massage and squeeze the cabbage with clean hands for 5 to 10 minutes until it wilts and releases plenty of its own juices (brine). Pack the Jar: Transfer the cabbage and all its juice tightly into a clean glass jar. Pack it down as hard as you can so the brine rises above the cabbage. Submerge: Fold up one of your reserved...
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