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  1. How To: Sour Cabbage For Cabbage Rolls - Crave The …

    • Learn how to make your own sour cabbage leaves for cabbage rolls and sauerkraut with this step-by-step guide. Find tips, tricks, key ingredients, and more ways to preserve the harvest.… See more

    Tips + Tricks

    No. 1 –>If you can get your hands on flat or Taiwanese cabbage, do it! Flat cabbage is the best for cabbage rolls because it’s more tender, and has a sweeter, more delicate taste. Taiw… See more

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    Key Ingredients

    Cabbage:I prefer to use flat cabbage for the reasons mentioned above, however, regular green cabbage works just as well, but due to it being tougher, it may take an extra coupl… See more

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    How to Make Sour Cabbage

    Prep: 1. Determine the size of your brining container. This will vary depending on the size of the cabbage heads and the quantity you’ll be souring. 2. Once you’ve determine… See more

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  1. To make sour cabbage, you need to12:
    1. Clean the whole heads of cabbage and trim off the hard hearts.
    2. Make 4 cuts (square-shaped) deep around the heart to remove it.
    3. Make the brine using a 1:1 ratio of water to salt. That is 1 tablespoon of salt for every 1 liter of water.
    4. Rinse your cabbage heads well to remove dirt and debris.
    5. Place the cabbage in a brining container and pour the brine over it.
    6. Every 3 - 4 days, wash your hands and forearms well, then turn the cabbage.
    7. The fermentation process will take between 3 and 4 weeks, depending on your ambient temperatures.
    8. Store the sour cabbage in a cool place.
    Learn more:

    How To Make Sour Cabbage

    • Prep: Determine the size of your brining container. ...
    • Get Brining: Rinse your cabbage heads well to remove dirt and debris. ...
    www.cravethegood.com/how-to-sour-cabbage/

    Here is how to make your own sour cabbage in a simple six-step process. Clean the whole heads of cabbage and trim off the hard hearts. The easiest way to do this is to make 4 cuts (square-shaped) deep around the heart Make the brine. Use a 1:1 ratio of water to salt. That is 1 tablespoon of salt for every 1 liter of water

    www.chasingthedonkey.com/how-to-make-sour-ca…
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