recipes:sides:sauerkraut
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Both sides previous revisionPrevious revisionNext revision | Previous revisionNext revisionBoth sides next revision | ||
recipes:sides:sauerkraut [2017/09/02 12:08] – christian | recipes:sides:sauerkraut [2017/09/11 16:30] – 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. |
recipes/sides/sauerkraut.txt · Last modified: 2022/11/25 21:47 by christian