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Add salt to cabbage and be shocked by the resulting

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Robust Feed

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268,855 次观看 • 9 个月前 •via X (Twitter)

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Sauerkraut: Nature’s Probiotic Powerhouse! 🥬✨ Ingredients: - 1 medium head of green cabbage (about 2-3 pounds) - 1-3 tablespoons of non-iodized salt (such as sea salt or kosher salt) Instructions: 1. **Prepare the Cabbage**: - Remove any damaged outer leaves of the cabbage, then cut the cabbage into quarters and remove the core. - Slice the cabbage finely using a knife, mandoline, or food processor. 2. Mix with Salt: - Place the shredded cabbage in a large bowl and sprinkle the salt over it. - Massage the salt into the cabbage for about 5-10 minutes until it starts to release its juices. 3. Pack the Cabbage: - Transfer the cabbage mixture into your fermentation container, packing it tightly as you go. Make your own brine ( 1 cup of filter water+ 1 tbsp of sea salt) if you don’t have enough juice to cover the entire jar. - Leave some space at the top (about an inch) to allow for expansion during fermentation. 4. Add Weight or use a whole cabbage leave to tuck it in - Place a weight on top or the cabbage leave on top to keep it submerged in its own brine. If using a jar, fill it with water to add weight. 5. Cover: - Cover the container with a cloth or loose lid to allow gases to escape while preventing dust and contaminants from entering. 6. Ferment : - Store the container in a cool, dark place (ideally around 65-72°F or 18-22°C) for 1 to 4 weeks. - Check the sauerkraut periodically, pressing down on the weight if necessary to keep the cabbage submerged. 7. **Taste and Store**: - Begin tasting the sauerkraut after a week. Once it reaches your desired taste and tanginess, transfer it to the refrigerator to slow down the fermentation process. Notes: - The longer you ferment, the tangier the sauerkraut will become. - Always use clean utensils when handling the sauerkraut to avoid contamination.
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Sauerkraut: Nature’s Probiotic Powerhouse! 🥬✨ Ingredients: - 1 medium head of green cabbage (about 2-3 pounds) - 1-3 tablespoons of non-iodized salt (such as sea salt or kosher salt) Instructions: 1. **Prepare the Cabbage**: - Remove any damaged outer leaves of the cabbage, then cut the cabbage into quarters and remove the core. - Slice the cabbage finely using a knife, mandoline, or food processor. 2. Mix with Salt: - Place the shredded cabbage in a large bowl and sprinkle the salt over it. - Massage the salt into the cabbage for about 5-10 minutes until it starts to release its juices. 3. Pack the Cabbage: - Transfer the cabbage mixture into your fermentation container, packing it tightly as you go. Make your own brine ( 1 cup of filter water+ 1 tbsp of sea salt) if you don’t have enough juice to cover the entire jar. - Leave some space at the top (about an inch) to allow for expansion during fermentation. 4. Add Weight or use a whole cabbage leave to tuck it in - Place a weight on top or the cabbage leave on top to keep it submerged in its own brine. If using a jar, fill it with water to add weight. 5. Cover: - Cover the container with a cloth or loose lid to allow gases to escape while preventing dust and contaminants from entering. 6. Ferment : - Store the container in a cool, dark place (ideally around 65-72°F or 18-22°C) for 1 to 4 weeks. - Check the sauerkraut periodically, pressing down on the weight if necessary to keep the cabbage submerged. 7. **Taste and Store**: - Begin tasting the sauerkraut after a week. Once it reaches your desired taste and tanginess, transfer it to the refrigerator to slow down the fermentation process. Notes: - The longer you ferment, the tangier the sauerkraut will become. - Always use clean utensils when handling the sauerkraut to avoid contamination.

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