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recipes:sides:sauerkraut

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recipes:sides:sauerkraut [2017/09/02 12:08]
christian
recipes:sides:sauerkraut [2017/09/11 16:30]
christian
Line 9: Line 9:
 Remove and foam from the top daily. If there is green foam, chuck the whole lot. The foam should be white. Remove and foam from the top daily. If there is green foam, chuck the whole lot. The foam should be white.
  
-After about days, the fermentation should be far enough advanced that you can remove the last bit of foam and tightly close the lid, and put the jar into the refrigerator. ​Now wait for at least 2 weeks, and the Sauerkraut is ready for consumption.+After about 3-14 days, the fermentation should be far enough advanced that you can remove the last bit of foam and tightly close the lid, and put the jar into the refrigerator. ​The Sauerkraut is ready for consumption. The longer you ferment, the more acid the kraut gets, and the softer it will get.
  
 This is not the traditional way (done in an earthenware pot with muslin, weights, etc., but it's a lot easier and works just as well. This is not the traditional way (done in an earthenware pot with muslin, weights, etc., but it's a lot easier and works just as well.
recipes/sides/sauerkraut.txt ยท Last modified: 2017/09/11 16:30 by christian