Make Sauerkraut

MAKING MINCED SAUERKRAUT

Make Sauerkraut I tried to leave a comment on your site… but no luck, so here it is: 

I’m quite impressed by what you have created. That’s what is so great about fermentation. Flexible and adaptable to each of our needs. I’m playing around with a more “relish” like consistency myself. I would hesitate however to add so much brine. I find it dilutes the flavors. I would still try to stick to a 2% salt and have the mixture create its own brine. I will be anxious to hear how the flavors develop.

MAKING MINCED SAUERKRAUT 9





 

Published by Sharon Lee Davies-Tight, artist, writer, chef

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.