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Subscribe here for more videos! - https://tinyurl.com/y9zf8ns2 Fermented Sauerkraut Recipe: Use as much cabbage as you like I use 2 Tbs of sea salt per 3 lbs of cabbage to make the brine to ferment my cabbage in. Chop up your cabbage to whatever your desired thickness you'd like. Add sea salt accordingly to the amount of cabbage you chopped up. Squeeze cabbage with sea salt to release the water from the cabbage, it will reduce quite a bit. 3 pounds of cabbage fit into a 1-quart jar. Cover with the cabbage leaf and a piece of the core to hold down the cabbage below the liquid if using a mason jar lid or use cabbage leaf and a glass puck to weigh the cabbage down and a fermentation lid. If mold develops on the top just scrape it off and everything's fine Let ferment for 7 to 14 days, taste and when it is to your liking put mason jar lid on it and place in refrigerate. It will last a very long time in the refrigerated. Health Benefits of Lacto-fermented foods: https://www.lifeforceawake.com/blog The links for the Fermentation lids and glass pucks I used are listed below. Fermentation Lids: http://amzn.to/2FdJRni Glass fermentation Weights: http://amzn.to/2oC7BYL The mandolin electric slicer I'm using is from Cook's Essentials and is called the dash. If you want to check it out here's the link. http://amzn.to/2Cjb2bA Youtube: https://www.youtube.com/c/LifeForceVeganKitchen Twitter: https://www.twitter.com/lifeforceawake Instagram: https://www.instagram.com/lifeforceawake
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