| http://www.w3.org/ns/prov#value | - Much faster than slicing by hand. (BTW, just use the white leaves, the outer thin green ones do not make good kraut.) Since I am of traditional German ancestry, I didn't add anything other than cabbage and salt.here is a trick that I find easier than weighing down the fermenting cabbage with a plate and weight to keep it all under the liquid.
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