File:White cabbage sauerkraut.jpg
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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 to kimchi.
Licensing
I've put this photo in the public domain. You can use it, but i would appreciate when you add a link to this page or to Eagle Rock Wiki. --John Eagles 01:45, 24 December 2011 (PST)
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 04:53, 24 December 2011 | | 720 × 530 (83 KB) | John (talk | contribs) | 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 |
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