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diff --git a/content/sauerkraut.md b/content/sauerkraut.md new file mode 100644 index 0000000..63a41f1 --- /dev/null +++ b/content/sauerkraut.md @@ -0,0 +1,23 @@ +--- +title: "Sauerkraut" +date: 2021-03-11 +tags: ['german', 'cabbage', 'side', 'fasting'] +author: andrej-kirchmaier +--- + +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. |