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My sauerkraut was always too soft until I tried a trick from a book
I was getting mushy kraut for months, even with good salt ratios. The book 'The Art of Fermentation' mentioned adding oak or grape leaves for tannins to keep it crisp. I tossed in a few clean oak leaves from my yard with my last 5-pound batch of cabbage, and it totally worked! The texture is perfect now. Has anyone else tried this with different leaves, like raspberry or black tea?
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wilson.jana4d ago
Wait, you just grabbed oak leaves from your yard? I mean, how do you even know they're safe to eat? I'd be so worried about pesticides or whatever else is on them, idk. I always thought you had to use leaves meant for food, like from a special place. Maybe it's just me but that seems risky.
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perez.mia3d ago
Girl have you ever actually looked at what they sell as "food grade" leaves? It's the same stuff. Honestly just wash them really well, like soak in vinegar water. My rule is never pick from right by the road or a place that sprays for bugs. If your yard is clean, it's fine.
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