3. Stir the Cabbage and let it standPublished 5th May 2017 at dimensions 918 × 1632 in How to make Naturally Fermented Probiotic-rich Sauerkraut. ← Previous Next → https://foodieness.co.za/wp-content/uploads/2017/05/1-Preparing-the-Cabbage-for-Shredding-1024x576.jpg https://foodieness.co.za/wp-content/uploads/2017/05/2-shred-the-Cabbage-1024x576.jpg https://foodieness.co.za/wp-content/uploads/2017/05/3-Shredded-Cabbage-with-salt-added-1024x576.jpg https://foodieness.co.za/wp-content/uploads/2017/05/4-Knead-the-Cabbage-576x1024.jpg https://foodieness.co.za/wp-content/uploads/2017/05/5-Mashing-the-kraut-576x1024.jpg https://foodieness.co.za/wp-content/uploads/2017/05/6-Sauerkraut-ready-for-bottling-1024x576.jpg https://foodieness.co.za/wp-content/uploads/2017/05/7-Top-view-of-filled-bottle-576x1024.jpg https://foodieness.co.za/wp-content/uploads/2017/05/8-Full-closed-bottle-of-Sauerkraut-576x1024.jpg
