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No-salt sauerkraut - Healthy Food Guide
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Comment “ferment” for easy links to my favorite fermenting supplies Basic sauerkraut recipe: -2 large cabbage heads ~40 grams sea salt 1. Wash and sanitize knife, cutting board, bowl and jars. 2. Quarter and core cabbage and slice to desired thinness, set a few large leaves to the side! 3. Add to large bowl and layer with salt. Continue adding cabbage and salt until it’s all been chopped 4. Massage the cabbage vigorously for 15 or so minutes. The cabbage should be nearly translucent and release
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EP 7/25 — Fermentation 101: What salt is best for fermenting? 🧂 Salt might seem like a small detail, but in fermentation, it changes everything. In fact, it is one of the most important ingredients in the entire process: ➡️ draws water out of vegetables through osmosis which creates the natural brine that surrounds your ferment & protects it from oxygen exposure ➡️ inhibits the growth of unwanted bacteria, while at the same time allowing beneficial lactic acid bacteria to thrive ➡️ helps mainta
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