Sauerkraut

{
  "serving": "1 serving"
}

{
  "nutritionEntries": []
}

{
  "id": "sauerkraut",
  "emoji": "🥬",
  "status": "💪 Try Now",
  "name": "Sauerkraut",
  "lastEditedTime": "2024-10-15T14:16:53.595Z",
  "dataFilePath": "./data/eats/sauerkraut.json",
  "slug": "sauerkraut",
  "summary": "",
  "source": "",
  "sourceUrl": "obsidian:///Users/zachshilton/code/eats-plants/source-files/eats/sauerkraut.md",
  "ingredients": [
    "Green cabbage (red cabbage also neat!)\n",
    "Salt\n"
  ],
  "method": "*   Wash the cabbage\n*   Cut the thick core and stem, discard\n*   Cut the cabbage finely\n*   Place in a large bowl\n*   Add salt, massage it well, keep going till there's lots of liquid\n*   Add to your fermentation jar\n*   Push down till its covered in its own juices\n*   Place a cabbage leaf on top to help ensure no air gets to the cabbage\n*   Add a fermentation weight\n*   Lid on, airlock if possible\n*   Ferment for ~ 7 days, if not using airlock, open jars to \"burp\" em every 3-4 days\n*   Once ready, will keep in fridge up to three months. But usually best in the first month.\n",
  "notes": "*   Salt weight should be 2-3% of the weight of the cabbage\n*   Whole peppercorns, caraway seeds, mustard seeds, fennel seeds, garlic, dill, fresh ginger, or other lil spices can be a nice addition\n",
  "nutritionData": {
    "serving": {
      "value": 1,
      "unit": "serving"
    },
    "components": {},
    "_dev": {
      "nutritionEntries": []
    }
  },
  "yieldData": null,
  "measurementData": null,
  "ingredientTree": {
    "ingredients": [],
    "eats": [],
    "flattenedIngredients": [],
    "flattenedEats": []
  },
  "usedIn": []
}