Date:   8/21/2015 11:33:29 AM ( 9 y ago)
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URL:   https://www.curezone.org/forums/fm.asp?i=2272075

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No vinegar. Just cabbage and Sea Salt . No extra liquid added (the microbes in the cabbage will eventually ferment the cabbage and generate liquid).

You just have the shred the cabbage fine, pound it a bit with a mallet, and add the Sea Salt . In 1-3 weeks, sauerkraut.
 

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