File:White cabbage sauerkraut.jpg
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Revision as of 04:53, 24 December 2011 by 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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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.
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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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