Sauerkraut the Greek Whey

How to make low-salt, lacto-fermented sauerkraut with the whey from the Greek-style yogurt. 1) Shred or finely chop 1-4 heads of red-organic and / or green cabbage, 2) Put the shredded cabbage in a pot or large bowl, and for each head of cabbage, add 1 tablespoon of NON-iodized kosher salt or Celtic , 1 tsp cumin, 4-to-6 dried juniper berries, and 1 tablespoon of whey. 3) stomp or crush the herb for about 10 minutes a head of cabbage to Nice produce cabbage juice; ILehman stomper tendizer use but a good meat or Mallet also works well. It is important, especially if you pound red cabbage to use. I like to music with a good beat, therefore Stomp I Kaiti Garbi's 2001 hit "To Kati" Stomp. "4) Cover your cabbage with a couple of non-shredded outer cabbage leaves, then press the cabbage leaves and down the juice level; add stones to keep next to the coal below the level of juice. 5) Cover your Crock, or ask if using a Harsch pot on the lid and add water toThe water-seal. NOTE: I let the sauerkraut ferment at room temperature for two to four weeks. I check the sauerkraut after two weeks of tasting (and make sure the pH below 4.1), it is even more sour or acidic, the longer it sits at room temperature. Once it reached the taste I like, I put the sauerkraut in jars and in the refrigerator for up to one year. Καλή Όρεξη pronounced "Kali is oreksi" Greek for Bon Appetit.



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