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From: mihaela (
Subject:         Re: homemade salt-free sauerkraut
Date: November 24, 2013 at 11:41 am PST

In Reply to: homemade salt-free sauerkraut posted by mihaela on November 24, 2013 at 11:08 am:

P.S. I forgot to mention that I made raw sauerkraut (no heating, no pasteurisation).

This is the recipe: I put chopped cabbage in a jar, added cold sparkling water and left at room temperature for almost 3 days, pressing down the cabbage from time to time. Then I covered the jar with the lid and put the jar in the fridge for almost 7 days. After all that, it's ready to eat.

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