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| Name | Current message text |
|---|---|
| h English (en) | 1. '''Sauerkraut''' ([https://culturesforhealth.com/blogs/recipes/lacto-fermentation-recipes Lacto-Fermentation Recipes]): * ''<b>Ingredients:</b>'' 1 medium cabbage (1.5kg), 1.5 tbsp salt (non-iodized). * ''<b>Steps:</b>'' Shred cabbage, massage with salt until juicy (10 min). Pack tightly in a clean jar, press below brine (5 min). Cover with cloth, secure with string. Ferment 3-7 days at 20-25°C, burp daily. Taste: tangy, crunchy. * ''<b>Safety:</b>'' Sterilise jar, keep cabbage submerged. |
