summaryrefslogtreecommitdiffstats
path: root/src
diff options
context:
space:
mode:
Diffstat (limited to 'src')
-rw-r--r--src/sauerkraut.md22
1 files changed, 22 insertions, 0 deletions
diff --git a/src/sauerkraut.md b/src/sauerkraut.md
new file mode 100644
index 000000000..2e707b1d5
--- /dev/null
+++ b/src/sauerkraut.md
@@ -0,0 +1,22 @@
+# Sauerkraut
+
+Sauerkraut is a based lacto-fermented food that is healthy and has a long shelf live.
+
+## Ingredients
+
+- 1 head of cabbage
+- 2-4% sea salt by cabbage weight
+
+## Directions
+
+1. Prepare and clean as many glass jars as you think you'll need.
+2. Chop or shred cabbage and rinse under cold water. Sprinkle with salt.
+3. Knead the cabbage with clean hands for about 10 minutes until there is enough liquid to cover it.
+4. Stuff the cabbage into a glass jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover the cabbage.
+5. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
+6. Culture at room temperature (60-70°F/15-20°C is preferred) for at least 2 weeks, until desired flavor and texture is achieved. If using a tight lid, burp it daily to release excess pressure.
+7. Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut's flavor will continue to develop as it ages.
+
+## Contribution
+
+- Andrej Kirchmaier, XMR: 53QjcCVACp4Fuc5cULMoa8GyS8jyuwLteSihhoAkuezfBMSpnwsQgZ2Mu1cha2fpG8AZqtAwdHmZB6hNqk3K4485HrKQFyS