@adomooo_: #onthisday

Adom Grace

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Region: GH

Tuesday 21 July 2026 03:31:42 GMT

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Comments

Abaitey Gabriel Narh :

what kind of a man is this? Papa Adom you are a really God sent.we have been Rob for long,1st,2nd ,3rd collection, Tithe etc

2026-07-21 13:02:50

7

Nakoa Gabriel :

master what about you are teacher

2026-07-21 15:50:19

1

user7202362165788 :

Amen and Amen 🙏🏻

2026-07-21 20:12:31

0

Gift locks :

Amen ooooo

2026-07-21 13:07:14

1

Divine 😍🌹💯 :

😍😍😍 Exactly papa

2026-07-21 17:25:27

2

Apiyo :

God bless you

2026-07-21 09:44:28

1

PROPHET BRIGHT :

Na wonso333

2026-07-22 02:57:37

0

Lucy :

Amen 🙏 🙏 🙏

2026-07-22 04:45:40

0

maclean08 :

Amen 🙏

2026-07-21 18:39:03

2

Nana Yhaa :

2026-07-21 20:21:11

0

Quame_Lamar😍 :

Adom ooooooo✌️✌️✌️✌️✌️✌️✌️

2026-07-22 11:29:22

0

Corky Stone❤️❤️ ❤️ :

Amenoooo 🙏🙏🙏

2026-07-21 16:10:36

1

Dotse Louis :

ye

2026-07-22 09:58:14

0

Apostle Shem Okine :

hm

2026-07-22 11:54:34

0

Cindy baby 🥰🥰💯 :

Amen 🙏

2026-07-22 08:40:32

0

Richard Arhinful :

amen

2026-07-21 21:24:57

0

:/Miss Sarah🥰❤️/: :

Amen

2026-07-22 07:41:55

0

Azumah Idana :

Amen ooooooo

2026-07-21 22:42:07

0

rahinatu :

Amen

2026-07-21 20:15:39

0

Agnes Osa :

Amen

2026-07-21 11:01:52

0

ADOMBA JUNIOR ISTORE :

Yes the voice of god

2026-07-21 12:59:55

1

Bilkis :

Amen

2026-07-21 13:42:53

0

Igweee :

Amen🙏🙏

2026-07-21 21:42:15

0

testimony :

their businesses are collapsing hence the attacks but who Jah blesses no Jupiter Papa God bless you

2026-07-21 13:24:02

1

Adom Grace :

y3nhw3 bio papa

2026-07-21 16:27:15

0

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Follow @ministry_from_home to learn how to make more healthy food from home ! And save tons of money ! Sauerkraut: Nature’s Probiotic Powerhouse! 🥬✨ Ingredients: - 1 medium head of green cabbage (about 2-3 pounds) - 1-3 tablespoons of non-iodized salt (such as sea salt or kosher salt) Instructions: 1. **Prepare the Cabbage**: - Remove any damaged outer leaves of the cabbage, then cut the cabbage into quarters and remove the core. - Slice the cabbage finely using a knife, mandoline, or food processor. 2. Mix with Salt: - Place the shredded cabbage in a large bowl and sprinkle the salt over it. - Massage the salt into the cabbage for about 5-10 minutes until it starts to release its juices. 3. Pack the Cabbage: - Transfer the cabbage mixture into your fermentation container, packing it tightly as you go. Make your own brine ( 1 cup of filter water+ 1 tbsp of sea salt) if you don’t have enough juice to cover the entire jar. - Leave some space at the top (about an inch) to allow for expansion during fermentation. 4. Add Weight or use a whole cabbage leave to tuck it in - Place a weight on top or the cabbage leave on top to keep it submerged in its own brine. If using a jar, fill it with water to add weight. 5. Cover: - Cover the container with a cloth or loose lid to allow gases to escape while preventing dust and contaminants from entering. 6. Ferment : - Store the container in a cool, dark place (ideally around 65-72°F or 18-22°C) for 1 to 4 weeks. - Check the sauerkraut periodically, pressing down on the weight if necessary to keep the cabbage submerged. 7. **Taste and Store**: - Begin tasting the sauerkraut after a week. Once it reaches your desired taste and tanginess, transfer it to the refrigerator to slow down the fermentation process. Notes: - The longer you ferment, the tangier the sauerkraut will become. - Always use clean utensils when handling the sauerkraut to avoid contamination. #homesteading #guthealth

Follow @ministry_from_home to learn how to make more healthy food from home ! And save tons of money ! Sauerkraut: Nature’s Probiotic Powerhouse! 🥬✨ Ingredients: - 1 medium head of green cabbage (about 2-3 pounds) - 1-3 tablespoons of non-iodized salt (such as sea salt or kosher salt) Instructions: 1. **Prepare the Cabbage**: - Remove any damaged outer leaves of the cabbage, then cut the cabbage into quarters and remove the core. - Slice the cabbage finely using a knife, mandoline, or food processor. 2. Mix with Salt: - Place the shredded cabbage in a large bowl and sprinkle the salt over it. - Massage the salt into the cabbage for about 5-10 minutes until it starts to release its juices. 3. Pack the Cabbage: - Transfer the cabbage mixture into your fermentation container, packing it tightly as you go. Make your own brine ( 1 cup of filter water+ 1 tbsp of sea salt) if you don’t have enough juice to cover the entire jar. - Leave some space at the top (about an inch) to allow for expansion during fermentation. 4. Add Weight or use a whole cabbage leave to tuck it in - Place a weight on top or the cabbage leave on top to keep it submerged in its own brine. If using a jar, fill it with water to add weight. 5. Cover: - Cover the container with a cloth or loose lid to allow gases to escape while preventing dust and contaminants from entering. 6. Ferment : - Store the container in a cool, dark place (ideally around 65-72°F or 18-22°C) for 1 to 4 weeks. - Check the sauerkraut periodically, pressing down on the weight if necessary to keep the cabbage submerged. 7. **Taste and Store**: - Begin tasting the sauerkraut after a week. Once it reaches your desired taste and tanginess, transfer it to the refrigerator to slow down the fermentation process. Notes: - The longer you ferment, the tangier the sauerkraut will become. - Always use clean utensils when handling the sauerkraut to avoid contamination. #homesteading #guthealth

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