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Great probiotic fact sheet for download
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<blockquote data-quote="salasman" data-source="post: 34618" data-attributes="member: 7767"><p>Here you go, Nelson. And Joh H, let us know if you've added any flavoring during the process. I have not but am thinking about a little white wine to vary the taste a bit. Whether that is done during or after the fermentation process, I'll have to research.</p><p></p><p>1. <a href="http://www.primalfeast.com/?p=677" target="_blank">http://www.primalfeast.com/?p=677</a> - this is it; let me know if you have any questions; i didn't measure exact salt amount rather lightly sprinkled a couple of times and mixed in; the only parts not shown is that i used a tiny jam jar filled with water to keep all of the cabbage submerged; every day i would take a wooden spoon and press down on the jar to pack the cabbage; you want it always to be submerged; i also wrapped a cheese cloth around the opening although a clean hand towel works too (just to keep out dust, etc - the bacteria will soon get into the jar which is what we want)</p><p></p><p>2. <a href="http://www.primalfeast.com/?p=523" target="_blank">http://www.primalfeast.com/?p=523</a> and <a href="http://www.primalfeast.com/?p=539" target="_blank">http://www.primalfeast.com/?p=539</a> my first go was with purple cabbage; interesting appearance; taste was fine, but I added to much salt; there is a salt to cabbage weight ratio, but I just winged it.</p><p></p><p>- the larger the jar opening, the easier.</p><p></p><p>- i use glass jalapeño or pickle jars.</p><p></p><p>- i read somewhere that a wooden spoon is better the stainless steal...if you plan smashing down the kraut...something about the chemical reaction of metal and salts and fermentation.</p></blockquote><p></p>
[QUOTE="salasman, post: 34618, member: 7767"] Here you go, Nelson. And Joh H, let us know if you've added any flavoring during the process. I have not but am thinking about a little white wine to vary the taste a bit. Whether that is done during or after the fermentation process, I'll have to research. 1. [url]http://www.primalfeast.com/?p=677[/url] - this is it; let me know if you have any questions; i didn't measure exact salt amount rather lightly sprinkled a couple of times and mixed in; the only parts not shown is that i used a tiny jam jar filled with water to keep all of the cabbage submerged; every day i would take a wooden spoon and press down on the jar to pack the cabbage; you want it always to be submerged; i also wrapped a cheese cloth around the opening although a clean hand towel works too (just to keep out dust, etc - the bacteria will soon get into the jar which is what we want) 2. [url]http://www.primalfeast.com/?p=523[/url] and [url]http://www.primalfeast.com/?p=539[/url] my first go was with purple cabbage; interesting appearance; taste was fine, but I added to much salt; there is a salt to cabbage weight ratio, but I just winged it. - the larger the jar opening, the easier. - i use glass jalapeño or pickle jars. - i read somewhere that a wooden spoon is better the stainless steal...if you plan smashing down the kraut...something about the chemical reaction of metal and salts and fermentation. [/QUOTE]
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Great probiotic fact sheet for download
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