Usually make a jar or two at a time, about 3 weeks for fermentation, i use cabbage and pink himalayan salt. The kraut sold here in markets is fake wine or vinegar ferment which carries next to nothing for pro-biome content. Real ferments r so delicious. 💚
Post by twetch#141
Maybe I'll pick up an extra head of cabbage to try this. Just replaced the old faithful food processor (RIP after 20 years of use) so the slicing will be easy. I once made fermented pickles which were delicious but required patience too.
What the chain says
- Block
- 631 782
- Time
- 2020-04-23T00:01:12Z
- Signer
- 1EGkj5HpcXtM6ACixrBwKXuvRj3iLiFXUs
- App
- twetch
- Type
- post
- Content type
- text/plain
- Name in tx
- twetch#141
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