recipes:sides:sauerkraut
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recipes:sides:sauerkraut [2017/09/02 12:08] – christian | recipes:sides:sauerkraut [2022/11/25 21:47] (current) – christian | ||
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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 6 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. | + | 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. |
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. | ||
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+ | For other vegetables, you have to add more salt - see chart below. | ||
+ | {{ : | ||
recipes/sides/sauerkraut.1504346912.txt.gz · Last modified: 2017/09/02 12:08 by christian