Sauerkraut - Revision history

RobertBushman: /* Ingredients */

2024-12-09T17:39:05Z

Ingredients

← Older revision		Revision as of 17:39, 9 December 2024
Line 3:		Line 3:
	Half Gallon Batch:		Half Gallon Batch:
	* 5 pounds cabbage		* 5 pounds cabbage
	* 7.5 teaspoons salt (1.5 tsp/lb)		* 7.5 teaspoons salt (1.5 tsp/lb) (2.5 T)
	* 1 Tablespoon caraway		* 1 Tablespoon caraway
	* 1/4 teaspoon coriander seeds		* 1/4 teaspoon coriander seeds -> 1/2 t
	* 1/2 teaspoon cayenne powder		* 1/2 teaspoon cayenne powder -> 1.25 t
	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.		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.

RobertBushman: /* Ingredients */

2024-11-20T10:09:08Z

Ingredients

← Older revision		Revision as of 10:09, 20 November 2024
Line 2:		Line 2:
	= Ingredients =		= Ingredients =
	Half Gallon Batch:		Half Gallon Batch:
	* 4.5 pounds cabbage		* 5 pounds cabbage
	* 7.5 teaspoons salt (1.5 tsp/lb)		* 7.5 teaspoons salt (1.5 tsp/lb)
	* 1 Tablespoon caraway		* 1 Tablespoon caraway

RobertBushman: /* Ingredients */

2024-11-20T10:08:35Z

Ingredients

← Older revision		Revision as of 10:08, 20 November 2024
Line 6:		Line 6:
	* 1 Tablespoon caraway		* 1 Tablespoon caraway
	* 1/4 teaspoon coriander seeds		* 1/4 teaspoon coriander seeds
	* 1/2 teaspoon ~~crushed red pepper~~		* 1/2 teaspoon cayenne powder
	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.		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.

RobertBushman: 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."

2024-11-20T02:44:53Z

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."

New page

[[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.