(Page créée avec « * Fill the jar with as many vegetables as possible * Add salty water (10g of salt for 1 kg of vegetables) * Check all of the vegetables are fully submerged in the water, t... ») |
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* Check all of the vegetables are fully submerged in the water, the water ensures the anaerobic conditions, namely the absence of oxygen | * Check all of the vegetables are fully submerged in the water, the water ensures the anaerobic conditions, namely the absence of oxygen | ||
* Close the jar | * Close the jar | ||
− | * Leave to rest for | + | * Leave to rest for 3 days to start the fermentation process of the naturally present lactic acid bacteria |
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