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- 04:53, 24 December 2011 John talk contribs uploaded File:White cabbage sauerkraut.jpg (Preparing sauerkraut from white cabbage. The entire(soft type of) white cabbage is kept under water with sea salt for about two months. Salt should be ca 2.5 % of the entire weight. You can add garlic and pepper as the Turks sometimes do and it is similar)
