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Results for kraut and kimchi across depots, public-domain books and formula indexes.

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DEPOTS 1

Kitchen & preserving

An organised depot of public-domain manuals, handbooks and reference books on this subject. No advice is written here; the sources are.

3 sourcesPreserving

FORMULAS 2

Salt for a vegetable ferment

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Weigh the vegetables, then weigh the salt. Too much salt stops the ferment, too little lets mould in. See Kraut And Kimchi.

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Vinegar for pickling

AI-ORGANISED INDEX kitchen · %

The acid does the preserving. If you cannot get a 5% vinegar, make a brine pickle instead. See Kraut And Kimchi.

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SOURCES & PROVENANCE 1 listed

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