WEDNESDAY - I nearly didn't get this uploaded today as I had to edit another video, and I was working on some writing for a client. 🥬🥫🥄 We started making the 'kraut at 5.30pm, it's now 10pm... just in the nick of time! 🌃 Alex has been a big help, he's my hand model, available for all your cooking needs. 👨🍳
👩🍳 👨🍳RECIPE👩🍳 👨🍳
🍴Weigh out your cabbage (once you've cut off any yucky bits!) Rule of thumb, for every 10lbs add 10g of salt.... just use an online converter for imperial measurements.
🍴For our recipe we used 2400kg of cabbage which worked out as 50g of salt. 2 tsps of mustard seeds and 4 cloves of chopped garlic.
🍴Follow the steps in the video and if you've squished your chopped cabbage hard enough you'll be amazed how much it shrinks!
🍴We're leaving our jars to ferment at room temperature for about 2 weeks before trying them. leave them for longer if you want more zing.
❗️ ❗️ When you're filling the jars don't do it all the way to the top, and when screwing the lids on leave them slightly loose as the gases from the fermentation will fill up the gap. When the lids start to feel tight to the push, release the gasses. We do this about ocne a day! ❗️ ❗️
TIP: look out for tiny bubbles betwen the strands of cabbage, that's how you can tell it's fermenting. When you taste it the leaves should be squishy, if they're still hard leave it another week.
Thanks to Brad Leone on Bon Apetit - It's Alive! You put the last of our manky veg to good use.
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((video editing has been done on some ancient free software from the 2000s, I'm hoping in the next few weeks to purchase a lifetime version of Wondershare Filmora9. This was planned before the virus outbreak and I already have some better quality videos lined up - including an advert for my sci-fi book series. If I uploaded them now they would be watermarked which is useless!))
Тэги:
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