Conspiracy-addled GenX'er on Nostr: npub1y3dug…lzcz9 npub16er24…xrmn3 After a day, the salt has pulled out enough ...
npub1y3dug9yuva3f07ttqju4syd7uehrv4s6yzl877zjxpf8ssj2h4rs6lzcz9 (npub1y3d…zcz9) npub16er24ev7z0syswtw3099s8vtkxgdyh9vx3y3hd7cppxvdteselfsvxrmn3 (npub16er…rmn3)
After a day, the salt has pulled out enough water to get 80% of the way to the top of the cabbage.
Tonight, I might weigh it down with a bowl, so all of the cabbage stays in the brine.
After it bubbles vigorously, I can add the chili peppers, and extra salt, so it stays above 2.5%.
Might take a week, unless I put it in a really warm spot.
It is much faster in the summer.
After a day, the salt has pulled out enough water to get 80% of the way to the top of the cabbage.
Tonight, I might weigh it down with a bowl, so all of the cabbage stays in the brine.
After it bubbles vigorously, I can add the chili peppers, and extra salt, so it stays above 2.5%.
Might take a week, unless I put it in a really warm spot.
It is much faster in the summer.