@s_n.636: العبده.🕷️🇩🇪…#صلاح_الدين #بيجي #تكريت #bmw #الشعب_الصيني_ماله_حل😂😂

صگبان .🕷️.

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Tuesday 08 September 2026 16:31:21 GMT

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محمد الدليمي :

2026-09-08 18:21:50

1

عــبــودي 36 🗽 :

بين حصيبه والبوكمال 🔥🤣

2026-09-08 18:09:23

1

ال/ دليم🌚 :

معموره ابو صكر الحب 🥰

2026-09-08 18:54:48

0

وهــــॣ҉ৡℳــم𝄠☪︎ :

تبارك الرحمن 🖤

2026-09-09 15:32:27

0

﮼سلام⭐️. :

مبدعي اخي 🤍

2026-09-09 01:55:25

0

آسًـيّدُ آبّـوُ فُلَآحً ـ🦅 :

الله يعمرهه لك ضلعي

2026-09-09 15:22:16

0

حـمـد✨ :

معموره اخي❤️

2026-09-08 21:08:46

0

عبودي :

لك

2026-09-08 19:15:12

0

سـوفهه 🪶💸. :

واحححد تڪريت😆✈️.

2026-09-09 11:50:40

0

محـ꙰᭄ــمد☆ 𓆩M𓆪 :

وحشي المقدس 🫵✌

2026-09-09 12:32:41

0

مزهر ال عيساوي :

معموره حياتي

2026-09-09 07:59:01

0

محمد الدليمي :

في هذا حسابي العصر دورت صورت

2026-09-08 18:20:43

0

احمد الفراجي :

🥰🥰🥰

2026-09-09 16:12:26

0

حەمەی بيئيم❤️‍🔥 :

🥰🥰🥰

2026-09-09 13:58:10

0

فروسي :

🥰🥰🥰

2026-09-09 12:40:40

0

ماجد عباس🇨🇭313⛰️🛫✅ :

💕💕💕

2026-09-09 08:30:35

0

﮼ياسر_حويجه 🔹✌︎ :

❤️❤️❤️

2026-09-08 16:35:20

0

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dù muốn hay ko cuộc sống vẫn vậy ☺️ cá có ngược dòng cá vẫn phải bơi …..!!!

dù muốn hay ko cuộc sống vẫn vậy ☺️ cá có ngược dòng cá vẫn phải bơi …..!!!

Cabbage Fermentation Can’t Get Easier Than This 😌 🛒 Ingredients (for 1 × 32-oz / 1-quart jar): • 1 medium red cabbage (about 900 g / 2 lb), finely sliced 🥬 • 1 tbsp (18 g) sea salt 🧂 • 1 whole outer cabbage leaf (for weighting) 🍃 👩‍🍳 Instructions: 1️⃣ Remove and reserve one whole outer cabbage leaf. Finely slice the rest of the cabbage. 💡 Tip: Slice thin and evenly — thinner cabbage ferments faster and stays tender. ✅ Normal: Cabbage looks dry at first. 🚫 Not normal: Slimy texture before adding salt. 2️⃣ Add salt and massage firmly for about 5 minutes until cabbage softens and releases liquid. 💡 Tip: This step creates the brine — don’t rush it. ✅ Normal: Cabbage turns glossy and juicy. 🚫 Not normal: Strong rotten smell at this stage. 3️⃣ Pack cabbage tightly into a clean 32-oz glass jar, pressing down as you go. 💡 Tip: Use your fist or a spoon to compress — air pockets cause spoilage. ✅ Normal: Purple juice rising up the sides. 🚫 Not normal: Dry cabbage sticking above liquid. 4️⃣ Make sure cabbage is fully submerged in its own juice. 💡 Tip: Wait 2–3 minutes and press again — more liquid usually appears. ✅ Normal: Liquid just covering cabbage. 🚫 Not normal: Exposed cabbage after packing. 5️⃣ Place the reserved whole cabbage leaf on top to keep everything under the liquid. 💡 Tip: Acts as a natural fermentation weight. ✅ Normal: Leaf darkens slightly. 🚫 Not normal: Fuzzy mold on the leaf. 6️⃣ Cover loosely and ferment at room temperature for 3–7 days, away from direct sunlight. 💡 Tip: Place jar on a plate — bubbling and leaking is normal. ✅ Normal: Small bubbles, light sour smell, liquid movement. 🚫 Not normal: Fuzzy mold (white/green/black), sewage smell, slimy texture. 7️⃣ Once tangy and crunchy, seal tightly and refrigerate. 💡 Tip: Flavor continues developing but slows in the fridge. ✅ Normal: Fresh sour smell, crisp texture. 🚫 Not normal: Bitter, putrid taste → discard. 🌟 Nutrition (approx. per ½ cup): ~15 kcal · ~2 g Fiber · Naturally rich in vitamin C & probiotics 📦 Storage Tips: • Refrigerate after fermentation • Lasts 3–4 weeks • Always keep cabbage submerged • Use clean utensils only 💎 Why Fermented Cabbage: • Supports gut health naturally • Improves digestion & nutrient absorption • Simple probiotic made at home #fermentedfoods #redcabbage #guthealth #probioticfoods #simpleingredients

Cabbage Fermentation Can’t Get Easier Than This 😌 🛒 Ingredients (for 1 × 32-oz / 1-quart jar): • 1 medium red cabbage (about 900 g / 2 lb), finely sliced 🥬 • 1 tbsp (18 g) sea salt 🧂 • 1 whole outer cabbage leaf (for weighting) 🍃 👩‍🍳 Instructions: 1️⃣ Remove and reserve one whole outer cabbage leaf. Finely slice the rest of the cabbage. 💡 Tip: Slice thin and evenly — thinner cabbage ferments faster and stays tender. ✅ Normal: Cabbage looks dry at first. 🚫 Not normal: Slimy texture before adding salt. 2️⃣ Add salt and massage firmly for about 5 minutes until cabbage softens and releases liquid. 💡 Tip: This step creates the brine — don’t rush it. ✅ Normal: Cabbage turns glossy and juicy. 🚫 Not normal: Strong rotten smell at this stage. 3️⃣ Pack cabbage tightly into a clean 32-oz glass jar, pressing down as you go. 💡 Tip: Use your fist or a spoon to compress — air pockets cause spoilage. ✅ Normal: Purple juice rising up the sides. 🚫 Not normal: Dry cabbage sticking above liquid. 4️⃣ Make sure cabbage is fully submerged in its own juice. 💡 Tip: Wait 2–3 minutes and press again — more liquid usually appears. ✅ Normal: Liquid just covering cabbage. 🚫 Not normal: Exposed cabbage after packing. 5️⃣ Place the reserved whole cabbage leaf on top to keep everything under the liquid. 💡 Tip: Acts as a natural fermentation weight. ✅ Normal: Leaf darkens slightly. 🚫 Not normal: Fuzzy mold on the leaf. 6️⃣ Cover loosely and ferment at room temperature for 3–7 days, away from direct sunlight. 💡 Tip: Place jar on a plate — bubbling and leaking is normal. ✅ Normal: Small bubbles, light sour smell, liquid movement. 🚫 Not normal: Fuzzy mold (white/green/black), sewage smell, slimy texture. 7️⃣ Once tangy and crunchy, seal tightly and refrigerate. 💡 Tip: Flavor continues developing but slows in the fridge. ✅ Normal: Fresh sour smell, crisp texture. 🚫 Not normal: Bitter, putrid taste → discard. 🌟 Nutrition (approx. per ½ cup): ~15 kcal · ~2 g Fiber · Naturally rich in vitamin C & probiotics 📦 Storage Tips: • Refrigerate after fermentation • Lasts 3–4 weeks • Always keep cabbage submerged • Use clean utensils only 💎 Why Fermented Cabbage: • Supports gut health naturally • Improves digestion & nutrient absorption • Simple probiotic made at home #fermentedfoods #redcabbage #guthealth #probioticfoods #simpleingredients

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