https://wiki.pathfindersonline.org/index.php?action=history&feed=atom&title=Translations%3AAY_Honors%2FFermentation%2FAnswer_Key%2F91%2Fen 2026-05-01T11:03:31Z Revision history for this page on the wiki MediaWiki 1.35.5 https://wiki.pathfindersonline.org/index.php?title=Translations:AY_Honors/Fermentation/Answer_Key/91/en&diff=624082&oldid=prev 2025-09-15T02:30:08Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>1. '''Sauerkraut''' ([https://culturesforhealth.com/blogs/recipes/lacto-fermentation-recipes Lacto-Fermentation Recipes]):<br /> * ''&lt;b&gt;Ingredients:&lt;/b&gt;'' 1 medium cabbage (1.5kg), 1.5 tbsp salt (non-iodized).<br /> * ''&lt;b&gt;Steps:&lt;/b&gt;'' Shred cabbage, massage with salt until juicy (10 min). Pack tightly in a clean jar, press below brine (5 min). Cover with cloth, secure with string. Ferment 3-7 days at 20-25°C, burp daily. Taste: tangy, crunchy.<br /> * ''&lt;b&gt;Safety:&lt;/b&gt;'' Sterilise jar, keep cabbage submerged.</div>

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