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@.nhuhong68: #thucung #thucung🔔 #tiktokshop # chuồng nhựa cho thú cưng dưới 15kg có 4size

Góc Review-Pet Cưng
Góc Review-Pet Cưng
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Thursday 09 July 2026 12:50:01 GMT
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You don’t need a probiotic supplement, you just need to eat more fermented foods. I love this purple sauerkraut on everything! Eggs, pizza.. I’m adding it to everything right now. It’s delish. PURPLE SAUERKRAUT RECIPE Ingredients Head of purple cabbage, finely sliced Non-iodized salt Filtered water Glass jar Instructions: To make sauerkraut at home, thinly sliced your cabbage (save one of the leaves if you’re not using a weight). Then multiply the weight of your cabbage by .02 to get the total amount of salt you’ll need. Make sure your salt is not iodized (or the fermentation won’t work). Massage the salt into your cabbage, let’s sit for about an hour, then add your cabbage to a glass jar, pushing it down into the jar as much as you can, add your weight or your reserved cabbage leaf and make sure none of the cabbage is exposed to the air. Secure your lid tightly, and let’s sit on your countertop for one to two weeks. Burp your jar every few days, and when it’s done, store your sauerkraut in the fridge for several months! ——-
You don’t need a probiotic supplement, you just need to eat more fermented foods. I love this purple sauerkraut on everything! Eggs, pizza.. I’m adding it to everything right now. It’s delish. PURPLE SAUERKRAUT RECIPE Ingredients Head of purple cabbage, finely sliced Non-iodized salt Filtered water Glass jar Instructions: To make sauerkraut at home, thinly sliced your cabbage (save one of the leaves if you’re not using a weight). Then multiply the weight of your cabbage by .02 to get the total amount of salt you’ll need. Make sure your salt is not iodized (or the fermentation won’t work). Massage the salt into your cabbage, let’s sit for about an hour, then add your cabbage to a glass jar, pushing it down into the jar as much as you can, add your weight or your reserved cabbage leaf and make sure none of the cabbage is exposed to the air. Secure your lid tightly, and let’s sit on your countertop for one to two weeks. Burp your jar every few days, and when it’s done, store your sauerkraut in the fridge for several months! ——-
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