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| author | Luke Smith <luke@lukesmith.xyz> | 2022-04-14 15:58:07 -0400 |
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| committer | Luke Smith <luke@lukesmith.xyz> | 2022-04-14 15:58:07 -0400 |
| commit | c08fd719fe95604d245f3eb0d18b5b0c72c1308d (patch) | |
| tree | 9b5199ebd42684f266b4918cd6191f50db98239a /src/sauerkraut.md | |
| parent | 1477b62cc47dd937688771a825dd9fd392aeaf25 (diff) | |
move to hugo
Diffstat (limited to 'src/sauerkraut.md')
| -rw-r--r-- | src/sauerkraut.md | 24 |
1 files changed, 0 insertions, 24 deletions
diff --git a/src/sauerkraut.md b/src/sauerkraut.md deleted file mode 100644 index 8b3ae75..0000000 --- a/src/sauerkraut.md +++ /dev/null @@ -1,24 +0,0 @@ -# Sauerkraut - -Sauerkraut is a based lacto-fermented food that is healthy and has a long shelf live. - -## Ingredients - -- 1 head of cabbage -- 2-4% sea salt by cabbage weight - -## Directions - -1. Prepare and clean as many glass jars as you think you'll need. -2. Chop or shred cabbage and rinse under cold water. Sprinkle with salt. -3. Knead the cabbage with clean hands for about 10 minutes until there is enough liquid to cover it. -4. Stuff the cabbage into a glass jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover the cabbage. -5. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band. -6. Culture at room temperature (60-70°F/15-20°C is preferred) for at least 2 weeks, until desired flavor and texture is achieved. If using a tight lid, burp it daily to release excess pressure. -7. Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut's flavor will continue to develop as it ages. - -## Contribution - -- Andrej Kirchmaier, XMR: `53QjcCVACp4Fuc5cULMoa8GyS8jyuwLteSihhoAkuezfBMSpnwsQgZ2Mu1cha2fpG8AZqtAwdHmZB6hNqk3K4485HrKQFyS` - -;tags: german cabbage side fasting |