sauerkraut
Differences
This shows you the differences between two versions of the page.
| Both sides previous revisionPrevious revisionNext revision | Previous revision | ||
| sauerkraut [2022/03/25 23:23] – stephen | sauerkraut [2024/09/01 04:23] (current) – stephen | ||
|---|---|---|---|
| Line 1: | Line 1: | ||
| ====== Sauerkraut ====== | ====== Sauerkraut ====== | ||
| - | * Brine: Dissolve ½ tablespoon of salt into 250ml of boiling water. Top up to 500ml with cold water later when you need it. | ||
| * One good size cabbage makes about 2kg of chopped cabbage. 3kg of chopped cabbage is a bit too much for the crock, so stick with one big cabbage. | * One good size cabbage makes about 2kg of chopped cabbage. 3kg of chopped cabbage is a bit too much for the crock, so stick with one big cabbage. | ||
| * Use the finest chopping blade on the blender. | * Use the finest chopping blade on the blender. | ||
| + | * Use the smaller shoot & spacer to get closer to the blade. | ||
| + | * Full the shoot, full speed, squash down for best results. | ||
| * Wearing gloves is definitely much better. | * Wearing gloves is definitely much better. | ||
| - | * One tablespoon of salt per kg of cabbage. | + | |
| + | | ||
| + | * Brine: Dissolve ½ tablespoon (1.5 teaspoons) of salt into 500ml of water. | ||
| * 3 weeks is more than enough for fermentation. | * 3 weeks is more than enough for fermentation. | ||
sauerkraut.1648250590.txt.gz · Last modified: 2022/03/27 00:23 (external edit)