How To Cook Frank's Sauerkraut at Carol Ayres blog

How To Cook Frank's Sauerkraut. You can slice it by hand, use a mandolin, or cabbage slicer. Try joan nathan's recipe for franks and sauerkraut made with canned tomatoes, brown sugar, and kosher hot dogs. Use a tamper/pounder to crush the cabbage until it is wilted and has released a lot of liquid. Place the sliced cabbage in a large bowl and toss in the salt. The fermented star of this soup. To keep workers fed the chinese began fermenting shredded cabbage in rice wine, hence the birth of sauerkraut. Any unused brine can be stored in a container or a bag. Use 16 oz for a mild flavor and 32 oz for a strong sour flavor! Let it sit for about 20 minutes until the cabbage has begun to wilt and releases some of its juices. To make a 2% brine:

How to cook sauerkraut Artofit
from www.artofit.org

To keep workers fed the chinese began fermenting shredded cabbage in rice wine, hence the birth of sauerkraut. You can slice it by hand, use a mandolin, or cabbage slicer. The fermented star of this soup. To make a 2% brine: Let it sit for about 20 minutes until the cabbage has begun to wilt and releases some of its juices. Try joan nathan's recipe for franks and sauerkraut made with canned tomatoes, brown sugar, and kosher hot dogs. Use a tamper/pounder to crush the cabbage until it is wilted and has released a lot of liquid. Place the sliced cabbage in a large bowl and toss in the salt. Any unused brine can be stored in a container or a bag. Use 16 oz for a mild flavor and 32 oz for a strong sour flavor!

How to cook sauerkraut Artofit

How To Cook Frank's Sauerkraut You can slice it by hand, use a mandolin, or cabbage slicer. Let it sit for about 20 minutes until the cabbage has begun to wilt and releases some of its juices. Try joan nathan's recipe for franks and sauerkraut made with canned tomatoes, brown sugar, and kosher hot dogs. Use a tamper/pounder to crush the cabbage until it is wilted and has released a lot of liquid. Place the sliced cabbage in a large bowl and toss in the salt. You can slice it by hand, use a mandolin, or cabbage slicer. Use 16 oz for a mild flavor and 32 oz for a strong sour flavor! The fermented star of this soup. Any unused brine can be stored in a container or a bag. To make a 2% brine: To keep workers fed the chinese began fermenting shredded cabbage in rice wine, hence the birth of sauerkraut.

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