VERY IMPORTANT information about how to make Sauerkraut !! This way is fast and delicious. My Printable Ebook with sauerkraut and cabbage roll recipes is available at www.gingerbread-cottage.com .99 Sauerkraut has been home made for centuries, if not thousands of years. My family has certainly made it for centuries in Transylvania and I have made Sauerkraut with my mother and grand mother, who taught me how. The shredded cabbage needs to be compressed in the crock pot in order to release the juices and to better start the fermentation process. The more pressure is applied to the cabbage, the more the cell structure of the cabbage is destroyed, releasing the fermentable juices and this produces Sauerkraut in about 2 - 3 weeks. Traditionally this was ALWAYS most effectively done in large oak barrels or crock pots and ALWAYS by stepping on the shredded cabbage with VERY WELL SCRUBBED AND WASHED BARE FEET. Also grapes for wine making used to be crushed the same way by steeping on them with bare feet. This makes fantastic Sauerkraut! You can NEVER apply the same pressure by just pressing the cabbage down with your fists! If you don't use this method, you have to add quite a bit of lightly salted water, which waters the juice down and the cabbage tends to rot and you get "rotten cabbage tea" rather than fermented Sauerkraut. Actually in autumn there were special get-togethers of the young people for the purpose of punching down the cabbage for Sauerkraut or the grapes for ...
Showing posts with label Healthy. Show all posts
Showing posts with label Healthy. Show all posts
Saturday, December 29, 2012
How to Make Sauerkraut, Fast, #1 Part, Delicious and Healthy, Easy Instructions
How to Make Sauerkraut, Fast, #1 Part, Delicious and Healthy, Easy Instructions Video Clips. Duration : 4.33 Mins.
VERY IMPORTANT information about how to make Sauerkraut !! This way is fast and delicious. My Printable Ebook with sauerkraut and cabbage roll recipes is available at www.gingerbread-cottage.com .99 Sauerkraut has been home made for centuries, if not thousands of years. My family has certainly made it for centuries in Transylvania and I have made Sauerkraut with my mother and grand mother, who taught me how. The shredded cabbage needs to be compressed in the crock pot in order to release the juices and to better start the fermentation process. The more pressure is applied to the cabbage, the more the cell structure of the cabbage is destroyed, releasing the fermentable juices and this produces Sauerkraut in about 2 - 3 weeks. Traditionally this was ALWAYS most effectively done in large oak barrels or crock pots and ALWAYS by stepping on the shredded cabbage with VERY WELL SCRUBBED AND WASHED BARE FEET. Also grapes for wine making used to be crushed the same way by steeping on them with bare feet. This makes fantastic Sauerkraut! You can NEVER apply the same pressure by just pressing the cabbage down with your fists! If you don't use this method, you have to add quite a bit of lightly salted water, which waters the juice down and the cabbage tends to rot and you get "rotten cabbage tea" rather than fermented Sauerkraut. Actually in autumn there were special get-togethers of the young people for the purpose of punching down the cabbage for Sauerkraut or the grapes for ...
VERY IMPORTANT information about how to make Sauerkraut !! This way is fast and delicious. My Printable Ebook with sauerkraut and cabbage roll recipes is available at www.gingerbread-cottage.com .99 Sauerkraut has been home made for centuries, if not thousands of years. My family has certainly made it for centuries in Transylvania and I have made Sauerkraut with my mother and grand mother, who taught me how. The shredded cabbage needs to be compressed in the crock pot in order to release the juices and to better start the fermentation process. The more pressure is applied to the cabbage, the more the cell structure of the cabbage is destroyed, releasing the fermentable juices and this produces Sauerkraut in about 2 - 3 weeks. Traditionally this was ALWAYS most effectively done in large oak barrels or crock pots and ALWAYS by stepping on the shredded cabbage with VERY WELL SCRUBBED AND WASHED BARE FEET. Also grapes for wine making used to be crushed the same way by steeping on them with bare feet. This makes fantastic Sauerkraut! You can NEVER apply the same pressure by just pressing the cabbage down with your fists! If you don't use this method, you have to add quite a bit of lightly salted water, which waters the juice down and the cabbage tends to rot and you get "rotten cabbage tea" rather than fermented Sauerkraut. Actually in autumn there were special get-togethers of the young people for the purpose of punching down the cabbage for Sauerkraut or the grapes for ...
Friday, December 14, 2012
6 Best Sweeteners To Use For A Healthy Vegan Diet Plan
6 Best Sweeteners To Use For A Healthy Vegan Diet Plan Video Clips. Duration : 6.98 Mins.
Go to www.healthyeatingstartshere.com for the full article. The best sweeteners are the ones that are as close to whole as possible, don't cause too much of a blood sugar swing and still taste good. What's your favorite sweetener? Let me know below. And check out www.healthyeatingstartshere.com for '5 Free Videos On How To Get More Energy And Just All-Around Feel Wonderful'.
Go to www.healthyeatingstartshere.com for the full article. The best sweeteners are the ones that are as close to whole as possible, don't cause too much of a blood sugar swing and still taste good. What's your favorite sweetener? Let me know below. And check out www.healthyeatingstartshere.com for '5 Free Videos On How To Get More Energy And Just All-Around Feel Wonderful'.
Wednesday, December 12, 2012
How to Make Sauerkraut, Fast, #2 of 3 Parts, Delicious and Healthy, Easy Instructions
How to Make Sauerkraut, Fast, #2 of 3 Parts, Delicious and Healthy, Easy Instructions Video Clips. Duration : 5.98 Mins.
VERY IMPORTANT information about how to make Sauerkraut !! My Printable Ebook with sauerkraut and cabbage roll recipes is available at www.gingerbread-cottage.com .99 Sauerkraut has been home made for centuries, if not thousands of years. My family has certainly made it for centuries in Transylvania and I have made Sauerkraut with my mother and grand mother, who taught me how. The shredded cabbage needs to be compressed in the crock pot in order to release the juices and to better start the fermentation process. The more pressure is applied to the cabbage, the more the cell structure of the cabbage is destroyed, releasing the fermentable juices and this produces Sauerkraut in about 2 - 3 weeks. Traditionally this was ALWAYS most effectively done in large oak barrels or crock pots and ALWAYS by stepping on the shredded cabbage with VERY WELL SCRUBBED AND WASHED BARE FEET. Also grapes for wine making used to be crushed the same way by steeping on them with bare feet. This makes fantastic Sauerkraut! You can NEVER apply the same pressure by just pressing the cabbage down with your fists! If you don't use this method, you have to add quite a bit of lightly salted water, which waters the juice down and the cabbage tends to rot and you get "rotten cabbage tea" rather than fermented Sauerkraut. Actually in autumn there were special get-togethers of the young people for the purpose of punching down the cabbage for Sauerkraut or the grapes for wine making. I also understand that ...
VERY IMPORTANT information about how to make Sauerkraut !! My Printable Ebook with sauerkraut and cabbage roll recipes is available at www.gingerbread-cottage.com .99 Sauerkraut has been home made for centuries, if not thousands of years. My family has certainly made it for centuries in Transylvania and I have made Sauerkraut with my mother and grand mother, who taught me how. The shredded cabbage needs to be compressed in the crock pot in order to release the juices and to better start the fermentation process. The more pressure is applied to the cabbage, the more the cell structure of the cabbage is destroyed, releasing the fermentable juices and this produces Sauerkraut in about 2 - 3 weeks. Traditionally this was ALWAYS most effectively done in large oak barrels or crock pots and ALWAYS by stepping on the shredded cabbage with VERY WELL SCRUBBED AND WASHED BARE FEET. Also grapes for wine making used to be crushed the same way by steeping on them with bare feet. This makes fantastic Sauerkraut! You can NEVER apply the same pressure by just pressing the cabbage down with your fists! If you don't use this method, you have to add quite a bit of lightly salted water, which waters the juice down and the cabbage tends to rot and you get "rotten cabbage tea" rather than fermented Sauerkraut. Actually in autumn there were special get-togethers of the young people for the purpose of punching down the cabbage for Sauerkraut or the grapes for wine making. I also understand that ...
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