@jenny.bolle: YOUR HOMEMADE PRO+PRE BIOTIC BLEND with 15 billion beneficial bacteria in every 1 tbsp🦋 I eat 1 tbsp every morning to elevate my gut health! Can recommend. 1 cabbage 2 green apples (peeled 2 carrots (not peeled) Instructions 1. Thinly slice cabbage, shred apples and carrots. 2. Weigh veggies, then add 2% salt (the weight of your veg X 0.02 = the weigh of you salt in grams). In my case: 1100g X 0.02 = 22 g salt. 3. Massage 5 min, rest 30 min, massage 5-10 min. 4. Pack tightly into a clean jar; press down so brine covers veggies by 2–3 cm. If not enough, top with 2% salt brine (2 g salt per 100 g water). 5. Close with a lid; keep veggies submerged. If using a regular lid, burp daily. 6. Ferment in a dark, cool spot (18–22 °C). 7. After 2–3 days it should bubble; after ~1 week taste-test. 8. Move to fridge after 1 week or ferment 1–2 weeks longer for stronger flavor more good bacteria! 9. Keeps for months in the fridge.

Bean There, Cooked That :

You might want to not close that jar I think

Carina6668 :

Your very clean jar which we will stuff with our bare hands with long fingernails and jewellery on *crying in professional kitchens experience*

🍤🐈‍⬛ :

You instantly grabbed my attention with the opening line. Nobody gets me like you do

Jeff H :

So what do we then do with it when it is ready?

babunsky.o5 :

Here in Balkan we shred the cabbage salt it to the taste add some vinegar and olive oil ,its fresh tasty and easy to make.

Dre :

do you have to burp it????

loopsage :

It is indeed a great way to eat it, but don’t forget about the Swedish Pizza sallad

LoreD’Monti :

I feel like that intro is branded already 😭😮‍💨

bakemeacake12 :

Do u need to burp it?

shop floor shan :

Does it no need a block or something to supress the solids below the brine surface?

cptyalcin :

Too much headspace and fermenting weight is missing. Especially consodering you went with 2% instead of 3% which is safer, your chances of getting mold is high this way.

( 𝗺𝗼𝗿𝗴𝗮𝗻𝗮 ♡ ݄ :

what's this for and how can i eat it after?

Agatka :

Czy ona po prostu robi kapustę kiszoną ??

🍋 :

Thank you!!!

Sharayah Lupton :

she's baaaaaaaaack!! ✨💕

renedilone :

👋🏽👀 hey you . Good to see you

eryykabadoo :

Put a fermentation weight on top of the cabbage etc. A plastic bag filled with water with 2% salt works fine (in case of leaks). A ceramic that fits the jar also works well.

VG :

Welcome back!❤

Anja Lodahl :

I dont get i... there is almost no water in mine... there is no way the veggies can be covered in brine... så what to do?

K&B :

how long does it last

Sineet🤎 :

Does it not mold if it’s not in the refrigerator though?!?

martinhome2 :

I think is point important to mention what type of salt to use. Try Himalayan or Kosher

rosiiiii33333 :

Is it 100% safe

RC :

Need to see the end result 🙏

daisy :