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Ingredients:
Green Cabbage
Kosher Salt
Distilled Water
Process:
Slice cabbage to preffered size
Weigh total amount of cabbage
Add Salt (2% total weight of cabbage [Multiply total weight by .02])
Work salt into cabbage as if it were a bread dough
Squeeze out as much water as possible
Transfer cabbage and liquid to an airtight container
Pack cabbage down as far as possible
Add distilled water until liquid covers all of the cabbage in the container
Add a large cabbage leaf or plastic wrap on top of the cabbage
Seal container
Let ferment for 1-3 weeks (Burp/release pressure from container daily)
Transfer to fridge after bulk fermentation.
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Негізгі бет Sauerkraut
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