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COFFEE – MAKING SAUERKRAUT AT HOME (PART 2)
April 9, 2009
Of course, sauerkraut can be made without the onions. It is important, however, that the preparation is done in a warm room and that the cabbage it left to stand for two or three weeks in a room not under 20 °C (68 °F). After that, place the container somewhere cool so that there is no butyric acid fermentation, which could ruin the contents. If you prepare sauerkraut without salt, you must make sure that you exclude all air from the container and that everything is scrupulously clean so that it will keep well.
Formerly 1-2 per cent salt was used, in other words, 100—200 g for every 10 kg of cabbage (4-8 oz for every 20 lb). Nowadays, 0.5 per cent salt or less is considered enough, since it has been found that too much salt reduces the lactic acid fermentation, resulting in an inferior product.
*1088/28/1*
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