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Saltfree Sauekraut |
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By davidwatts, chudleigh tasmania australia.
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Ingredients
Large cabbage,10,cloves garlic,6 chillies,small whole toms,2large onions,two teaspoons each of
celery,coriander,dill,distilled water,or rain water,ferment 72- 78f takes about 8-10 days, more info
dr paul bragg, book on saurkraut.
Directions
shred and dice ingredients,in two inch layers, add small amount of herbs, repeat untill container two inchs from top add water,and ferment,at 72-78f
Time to prepare
two hours. Cook Time: ferment 8-10 days.
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Rating |
559 views
2.74 average rating
62 votes
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