Cook’s NOTES

Food - - Perfect Produce -

Keep­ing the sauer­kraut at room tem­per­a­ture is essen­tial – too cold and fer­men­ta­tion will stall. Once re­frig­er­ated the fer­men­ta­tion process will stop, so don’t chill un­til the flavour is de­vel­oped to your taste. For a faster fer­ment, use green cab­bage.

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