{"id":1611,"date":"2015-06-03T10:15:27","date_gmt":"2015-06-03T09:15:27","guid":{"rendered":"http:\/\/www.manual4life.org\/en\/?page_id=1611"},"modified":"2015-06-03T10:17:20","modified_gmt":"2015-06-03T09:17:20","slug":"preparation-sauerkraut","status":"publish","type":"page","link":"http:\/\/delevensschool.org\/en\/preparation-sauerkraut\/","title":{"rendered":"The preparation of sauerkraut"},"content":{"rendered":"<p>The preparation of sauerkraut is a clear illustration of the meaning of the Greek word <strong>\u2018baptizo\u2019<\/strong>, which is translated as <strong>baptise<\/strong> with reference to water baptism and baptism with the Holy Spirit.<\/p>\n<p>&nbsp;<\/p>\n<p>Cut white cabbage into very thin strips with a slicer.<br \/>\nSprinkle salt on them\u00a0&#8211; approximately 10\/15 grams per kilo of cabbage.<br \/>\nMix this with the cabbage and squeeze and knead it all well. Moisture is now released.<br \/>\nPut the cabbage in a large pot or an earthenware vat.<br \/>\nPlace the cabbage pressed well down in the vat. You will see that <strong>the moisture comes out on top of the cabbage<\/strong>. If it does not, pour boiled water on to it, with 100 grams of salt per litre, until the cabbage is submerged.<br \/>\nSprinkle some juniper berries between the cabbage strips.<br \/>\nCover the sliced cabbage up with a few washed outer leaves of a cabbage. Fold the edges of the leaves inwards. Lay a little plank or a plate on top, with a heavy weight on it. Not metal. A washed cobble stone is usually used.<br \/>\nPlace the cabbage in a place at room temperature (approximately 25\u00b0C) for a few days.<br \/>\nAfterwards, when the fermentation has started, it can be removed to a cool place. Fermentation is noticeable by the foam that develops, and the smell&#8230;!<br \/>\nThe cabbage can be eaten about six weeks later.<br \/>\nEach time cabbage is taken from the vat, <strong>make sure that the cabbage stays under the moisture<\/strong> and cover it up again with the washed lid.<br \/>\nNever handle the cabbage with bare hands!<\/p>\n<p>&nbsp;<\/p>\n<p>Print this text as a PDF document:<br \/>\n<a href=\"http:\/\/www.manual4life.org\/en\/wp-content\/uploads\/2015\/06\/The-preparation-of-sauerkraut.pdf\">The preparation of sauerkraut.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The preparation of sauerkraut is a clear illustration of the meaning of the Greek word \u2018baptizo\u2019, which is translated as baptise with reference to water baptism and baptism with the Holy Spirit. &nbsp; Cut white cabbage into very thin strips with a slicer. Sprinkle salt on them\u00a0&#8211; approximately 10\/15 grams per kilo of cabbage. Mix [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template_fullwidth.php","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"_links":{"self":[{"href":"http:\/\/delevensschool.org\/en\/wp-json\/wp\/v2\/pages\/1611"}],"collection":[{"href":"http:\/\/delevensschool.org\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/delevensschool.org\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/delevensschool.org\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/delevensschool.org\/en\/wp-json\/wp\/v2\/comments?post=1611"}],"version-history":[{"count":5,"href":"http:\/\/delevensschool.org\/en\/wp-json\/wp\/v2\/pages\/1611\/revisions"}],"predecessor-version":[{"id":1617,"href":"http:\/\/delevensschool.org\/en\/wp-json\/wp\/v2\/pages\/1611\/revisions\/1617"}],"wp:attachment":[{"href":"http:\/\/delevensschool.org\/en\/wp-json\/wp\/v2\/media?parent=1611"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}