sauerkraut
Differences
This shows you the differences between two versions of the page.
| Both sides previous revisionPrevious revision | |||
| sauerkraut [2023/05/29 02:52] – external edit 127.0.0.1 | sauerkraut [2024/09/01 04:23] (current) – stephen | ||
|---|---|---|---|
| Line 1: | Line 1: | ||
| ====== Sauerkraut ====== | ====== Sauerkraut ====== | ||
| - | * Brine: Dissolve ½ tablespoon (1.5 teaspoons) 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. | ||
| Line 8: | Line 7: | ||
| * Wearing gloves is definitely much better. | * Wearing gloves is definitely much better. | ||
| * Stock pot works well for mixing. | * Stock pot works well for mixing. | ||
| - | * One tablespoon of salt per kg of cabbage. | + | * One tablespoon of salt per kg of cabbage. Usually this will be 1.5kg cabbage, so 1½ tablespoon salt. |
| + | * 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.1685328726.txt.gz · Last modified: 2023/05/29 02:52 by 127.0.0.1