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27 July
Comments Off on How to make sauerkraut

How to make sauerkraut

Sauerkraut with heirloom carrots: A crucial first step is to source quality, organic produce thriving with good bacteria. Photo: James Boddington After you have removed the outer tough and dirty leaves of the cabbage, cut it into quarters, remove the core then slice into fine slivers. Photo: James Boddington
Nanjing Night Net

Rinse the carrots gently then cut them into thin strips. Photo: James Boddington

Alternatively, use a food processor or mandolin to get the cabbage and carrots sliced thinly. Photo: James Boddington

Mix the vegetables together using your (clean) hands. Photo: James Boddington

Add salt, spices and herbs to the mixed vegetables. Photo: James Boddington

Toss the vegetables, salt, herbs and spices together thoroughly using your hands. Photo: James Boddington

After the salted mix has rested for 10-20 minutes, pound it to release liquid from vegetables. Photo: James Boddington

Place mixture into a jar or crock and press down firmly as you go. Photo: James Boddington

After pressing down, the vegetables should be completely immersed in the liquid with no air bubbles. Photo: James Boddington

Place some cabbage leaves like a lid over top of the mixture; the vegetables should have no contact with the air. Photo: James Boddington

Use a weight to compress the leaves down onto the mixture and leave for 24 hours. Remove weight then screw on lid (if using a jar, left). Leave at room temperature 36-48 hours then refrigerate. Photo: James Boddington

Arabella Forge’s step-by-step guide to making sauerkraut. Photo: James Boddington

These bacteria are essential to intestinal health; they make nutrients in food more easily available and make the food easier to digest.

This story Administrator ready to work first appeared on Nanjing Night Net.

 
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