Difference between revisions of "File:White cabbage sauerkraut.jpg"
From eagle-rock.org
(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) |
|||
| Line 1: | Line 1: | ||
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. | 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 [http://commons.wikimedia.org/wiki/Public_domain#Material_in_the_public_domain public domain]. You can use it, but i would appreciate when you add a link to this page or to Eagle Rock Wiki. --[[User:John|John Eagles]] 01:45, 24 December 2011 (PST) | ||
Revision as of 09:58, 24 December 2011
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)
File history
Click on a date/time to view the file as it appeared at that time.
| 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 |
You cannot overwrite this file.
File usage
The following page uses this file:
