Recent changes

Track the most recent changes to the wiki on this page.

Recent changes options Show last 50 | 100 | 250 | 500 changes in last 1 | 3 | 7 | 14 | 30 days
Hide registered users | Hide anonymous users | Hide my edits | Show bots | Hide minor edits
Show new changes starting from 06:27, 21 November 2024

List of abbreviations:

			N 10:09		Sauerkraut‎‎ 3 changes history +457‎ [RobertBushman‎ (3×)]
					10:09 (cur \| prev) −2‎ RobertBushman talk contribs (→‎Ingredients)
					10:08 (cur \| prev) −4‎ RobertBushman talk contribs (→‎Ingredients)
			N		02:44 (cur \| prev) +463‎ RobertBushman talk contribs (Created page with "Category:Recipes = Ingredients = Half Gallon Batch: * 4.5 pounds cabbage * 7.5 teaspoons salt (1.5 tsp/lb) * 1 Tablespoon caraway * 1/4 teaspoon coriander seeds * 1/2 teaspoon crushed red pepper Shred cabbage, layer and crush with layers of seasoning. Start crushing after the first couple layers. When all the cabbage is in, keep crushing it until the liquid is higher than the vegetable matter. Store covered in the dark at room temperature for 7 - 10 days.")

17:48

16:29

			N 10:09		Sauerkraut‎‎ 3 changes history +457‎ [RobertBushman‎ (3×)]
					10:09 (cur \| prev) −2‎ RobertBushman talk contribs (→‎Ingredients)
					10:08 (cur \| prev) −4‎ RobertBushman talk contribs (→‎Ingredients)
			N		02:44 (cur \| prev) +463‎ RobertBushman talk contribs (Created page with "Category:Recipes = Ingredients = Half Gallon Batch: * 4.5 pounds cabbage * 7.5 teaspoons salt (1.5 tsp/lb) * 1 Tablespoon caraway * 1/4 teaspoon coriander seeds * 1/2 teaspoon crushed red pepper Shred cabbage, layer and crush with layers of seasoning. Start crushing after the first couple layers. When all the cabbage is in, keep crushing it until the liquid is higher than the vegetable matter. Store covered in the dark at room temperature for 7 - 10 days.")

Namespace:	Invert selection Associated namespace
Tag filter:

Navigation menu