ザワークラウト

XユーザーのDr. Tom Cowanさん: 「My sauerkraut-making requires no measuring, no machines, no fuss. Just chop your cabbage, squeeze it in batches till a bit of juice is released, add a tablespoon or so of salt to each batch, pound into a fermenting crock, and wait. Sometimes I add chopped herbs, too. I always use… https://t.co/LaOJYNocDk」 / X
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