[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

Search:


View post   

>> No.14609189 [View]
File: 2.00 MB, 324x244, nutrients.gif [View same] [iqdb] [saucenao] [google]
14609189

>>14601068
Damn, i wish this wasnt a blue board.

>> No.13827170 [View]
File: 2.00 MB, 324x244, nutrients.gif [View same] [iqdb] [saucenao] [google]
13827170

>>13826989
who is this guy?

>> No.13813301 [View]
File: 2.00 MB, 324x244, nutrients.gif [View same] [iqdb] [saucenao] [google]
13813301

>>13812846
The guy on the left IS a fag and the guy on the right is a planned performance for jew views.

lurk moar

>> No.4536398 [View]
File: 2.00 MB, 324x244, vegan porn.gif [View same] [iqdb] [saucenao] [google]
4536398

>>4536315
DISREGARD THIS, I SUCK COCK

>Shredded cabbage, as much as you want.
>1/4th or 1/5th shredded carrots, thats whats going to make it not taste like shit.

Put it all in a big ass bowl, add salt until you consider it enough, THEN add slighly more salt.
Then, put dat shit in something you can put pressure on, like a bigass pickle jar or even a fucking bucket if you are THAT hungry.
Aight, next, put something on top of it so its under pressure.
Place the whole thing somewhere around room temperature.

2nd or 3rd day pour out the resulting juices (this is fucking important) as to counter overfermentation and oversalination.
THEN put it somewhere cool, again not in the fridge, its too cold.

On 4th day its ready to eat, however you can let it ferment for a little longer.

Picture slightly related.

Navigation
View posts[+24][+48][+96]