Rolled Pot Pie

1. 1

   The characteristic flavor of sauerkraut is developed by action of certain types of lactic acid bacteria found on raw cabbage. One type grows best at 60u00b0 to 75u00b0; as it grows and ferments, activity raises temperature and becomes slightly acid.

2. 2

   Other types increase acidity.

3. 3

   If temperature is much above 75u00b0 at beginning, the first type will not thrive, and flavor of the kraut will be disappointing.

4. 4

   If cabbage is too cold, fermentation may not be complete.

* Per serving · 4 servings · Values may vary.

No additional tips available.