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Recipe: Making Sauerkraut, an Illustrated Tutorial – Part 2 | SEASON OF PLENTY
This post is a continuation from Part 1, where I outlined the first few hours of the sauerkraut-making process. Here, I talk about the first week of fermentation. Within 24 hours of chopping and salting the cabbage, it had already expressed enough liquid to nearly cover itself: You can see in the photo above that some of the cabbage pieces ... Read more