It is a cookbook for local food and desserts and interesting tastes in the regions where our project partners live.

European Local Cookbook

Misc texture 1

Olga Jagiela Bielsko-Biała Szkoła Podstawowa nr 33 im Name Food : Sałatka jarzynowa - Vegetable Salad

1 bag frozen peas&nbsp;(or canned) 5 medium&nbsp;&nbsp;potatoes 1-2 boiled carrots, parsleys,&nbsp; ¼ of boliled celery 1 large dill pickle 2 apples - optional 1 cup mayonnaise 1 cup sour cream 1 tsp mustard 5 hard boiled eggs, optional

Pop art yellow

Country : Turkey City : Ankara Name Food : Chickpea dish

Chickpea dish materials chickpeas meat onion tomato paste salt red pepper flakes &nbsp;fabrication chickpeas get wet overnight. Olive oil is put in the pot and the onion is chopped and fried until it turns pink, then the meat is added.

Pop art blue

Materials 700 g potatoes 300 g semi - coarse flour 2 pcs bigger egg 1 pinch salt 150 g ground poppy 50 g powdered sugar 100 g butter

APPROACH 1 Boil the potatoes in their skins. When they cool, we peel them and push or grind them. 2 Let's boil a large pot with lightly salted water. 3 Combine potatoes, flour, egg and salt on the worktop. We will make a non-stick dough into the shape of a cylinder. We then cut it into about 8 equal parts, from which we bite long and thin rollers. We then cut them into other parts - about 5 to 6 smaller rollers each. We still gently help the rollers and gently shape each of them separately between the palms. 4 Let the crumbs boil in boiling water. Melt the butter until it is cooked and mix the ground poppy with the sugar. Pour butter over the finished crumbs and sprinkle with poppy seeds.

Watercolor texture 3

Kalaba Primary School, Ankara-TURKEY Yiğit Aytuğ

For Tomato Sauce 1-Roast the capia pepper by placing a sheet on the stove.&nbsp;Then take it to a plate while it is still warm and cover it with cling film. 2-Add tomatoes to a food processor and puree.&nbsp;Peel the skins of the roasted capia peppers and add them to the robot and mix them together with the tomatoes until smooth. 3-Put the finely chopped onion in a pan with olive oil.&nbsp;Begin to fry slowly over low heat.&nbsp;If you wish, you can continue the roasting process by adding garlic at this time. 4-Add the tomato sauce over the softened onions.&nbsp;Add granulated sugar, salt, pepper and fresh thyme and cook on low heat for 10-15 minutes. 5-Remove the thyme from the slightly thickened sauce and spread the sauce on the bottom of an ovenproof bowl. For Vegetables: 1-Chop the eggplants with their skins into thin and round shapes.&nbsp;Leave it in salted water for about 15 minutes for the bitter water to come out.&nbsp;Then strain the water. 2-Finely chop the zucchini.&nbsp;Chop the tomatoes into the same sizes and shapes.&nbsp;Put all the vegetables in a bowl.&nbsp;Add olive oil, salt and spices to them. 3-Arrange your vegetables side by side in the bowl in which you spread the tomato sauce. 4-Drizzle olive oil on them.&nbsp;Add fresh thyme leaves on top. 5-Cover it with aluminum foil and make 4-5 holes with a knife.&nbsp;Bake in a preheated 190 degree oven for 20 minutes. 6-After 20 minutes, remove the foil and bake for another 30 minutes. 7-The slightly browned ratatuy is ready.&nbsp;Bon Appetit!

Rainbow paper border

Name of food: Slavonski čobanac/ Slavonian Shepherd

Ingredients: 500g beef, 500g venison / venison, roe deer, boar /, 500g ham pork, lard, 800 g onions, 2-3 carrots, 200g celery, 150 g parsley, a bunch of parsley and celery leaves, laurel, 4.5 garlic cloves, tomatoes or peeled tomatoes, ground sweet pepper, hot pepper, salt and pepper, 100 ml of wine, beef stock, spoons, 1 egg, 100g flour&nbsp;

Leaf border

Name Of Food : Country : City :

Necessary ingredients for Ankara bagel 1 kg of sifted flour 10 grams of fresh yeast or 3.5 grams of instant yeast 15 grams of salt Water Grape molasses Roasted sesame (you can buy this ready-made sesame for bagels or you can roast sesame seeds at home in a teflon pan)

Parchment

Perekopskaya&nbsp;Obshcheobrazovatelʹnaya Shkola I-II&nbsp;St.

Ingredients for deruny: 5 medium size potatoes (about 1.5 lb) 1&nbsp;onion 1 egg 3 Tbsp of all purpose flour 1 Tbsp of sour cream 1 tsp of salt&nbsp;and pepper to taste oil (for frying)

Stars pattern

Helix border

How to make it: 1.&nbsp;&nbsp;First, boil the cabbage, let it cool, separate the leaves, and cut out the hard stem. 2.&nbsp;&nbsp;Stir together the filling and keep it in the refrigerator until you’re ready to use it. 3.&nbsp;&nbsp;Then, make the Sauce and spread some on the bottom of the baking dishes. 4.&nbsp;&nbsp;Next, stuff and roll the cabbage leaves. 5.&nbsp;Cover the cabbage rolls with the remaining sauce. (At this point, you can cover them and place them in the refrigerator for up to 24 hours or bake them). 6.&nbsp;Then, bake the cabbage rolls for 50-60 minutes. 7.&nbsp;&nbsp;Finally, let the Gołąbki cool for 10 minutes and then serve with chopped fresh dill (optional).

Agnieszka Michalska Szkoła Podstawowa nr 59 w Szczecinie, Poland

Pencils border

Name of Food: Mercimek Köftesi(Lentil Pates) Country: Turkey City: Mersin/Tarsus

Ingredients for Lentil Pates: ½ cup red lentil, washed and drained 1 cup fine bulgur 2 ½ cups water 1 onion, chopped finely 2 tbsp tomato paste ¼ cup olive oil ½ tsp black pepper 1/3 tsp cumin 1 tsp salt to taste ¼ cup hot water ½ bunch fresh parsley, chopped finely ½ tsp dried mint/3-4 pairs of fresh mint, chopped finely 2 green onions, only green parts chopped finely Lettuce leaves or arugula Lemon wedges

Pop art green

How to make sprat sandwiches If in times of total shortage it was a real success to buy a can of canned food with golden fish, today this product is present on the counter of many stores. Sprat snacks are prepared for festive and ordinary tables. Fish sandwiches are one of the favorite treats. It's easy to cook, even a child can handle the recipe. For the dish, you will need slices of bread, fish from a jar and additional ingredients. A slice of bread is greased with butter or other pasty product, golden fish and other ingredients from the recipe are laid on top.

Warp purple

Flash blue

Fatma Güngör Önder Ata Primary School

Hosmerim Materials 1 liter milk Half a pack of margarine Fame Baking powder 1 teaspoon of salt

Milk is heated, margarine is added. We will add the flour. Salt and baking powder are added, a soft dough is obtained. This dough is fried in a pan. After cooking, pour sugar, honey or molasses on it and eat it.

Misc texture 2

Materials: -250 grams of PİCKLED vine leaves -1 medium lemon -3 tablespoons of olive oil -1.5 cups of hot water -1/2 teaspoon of salt For internal mortar: - 1 big onion - 250 grams of medium fat ground beef - 1 cup of rice - 1/4 bunch of parsley - 1/2 teaspoon of salt - 1/4 teaspoon of black pepper

Key point:&nbsp; If you are going to use fresh vine leaves, it is recommended to boil or soak the vine leaves in hot water for a longer time. Meat Stuffed Leaf Cooking Suggestion You can prepare the wrap with a stuffing with pepper paste, or you can add tomato or pepper paste to the cooking water. According to your desire; Place a few vine leaves on the bottom of the pot in which you will cook the wrap. Add sliced onions and black peppercorns.

Agnieszka Wloka Ali Yıldırım Agnieszka Michalska Aura Caşuneanu Burçin Çulha Çiğdem Öçalan Dalia Šliažienė Esra Sar Ene Kruzman Fatih Koç Fatma Güngör Gülseren Yılmaz Georgiana Diana Ilioiu Jana Kostialikova Julieta Sghareishvili Julie Alberteau Korcan Devecioğlu Laura Rodriguez Marques Lenka Juhasova Ljiljana Marinjak LinetaIvanauskienė Magdelena Zawadska Magdalena Gzara Garbacz Malgorzata Flis Malgorzata Zysiak Maria Ujevic Nenadic Merve Eşit Mirjam Rupar NataliaMiclauș NataliaŚwinoga Oksana Fedkina Olga Jagiela Özge Akgül Tartar Selma Mahmic Snežana Kosanović / 8.,9.i 10./ Olga Svynar

Paper stack border

Name food : MEAT LEAF&nbsp;WRAPPING City : erzincan

Cook until the vegetables are almost completely decomposed and the meat is tender, basting with the stock. Season with salt and pepper. Serve hot with fresh bread and, if desired, some hot peppers or hot peppers.

You can serve it with dumplings of old bread and bacon

How to Make Deruny: 1. Prep all the ingredients. Peel potatoes and onion. 2 .Take&nbsp;big bowl,&nbsp;grate potatoes and onion (on the star shaped grater), taking turns and mixing grated mixture. Onion juice will keep potatoes from browning 3. Add flour, egg, sour cream and mix it well, than add 1tsp of salt and some black pepper,&nbsp;batter should be still liquid enough so you can easily ladle it 4 .Warm up a&nbsp;skillet&nbsp;with 2-3 Tbsp of oil over medium/high heat. Add 1 heaping Tbsp&nbsp;of mixture at a time to the skillet fry on one side until golden brown in color, then flip to other side and fry for the same amount of time. Repeat the same procedure for the rest of the batter 5. Serve deruny warm, they are best with sour cream, enjoy.

Science border

Name of food : Kasefe

Country : Turkey

City : Erzincan

Bolt blue

https://api.bookcreator.com/users/v2/DK4ZvjhsT9Sf7XQ0zWKlmLoaVs53/books/Apkq8mEcSF2otcWe9QaVFg/assets/McFCXitpSeeodesWnVlEpg.jpeg?width=337&height=508

https://api.bookcreator.com/users/v2/DK4ZvjhsT9Sf7XQ0zWKlmLoaVs53/books/Apkq8mEcSF2otcWe9QaVFg/assets/urqm6eARRhWdjHF2nrCNgQ.jpeg?width=556&height=371

How is it done? Pour 3 glasses of flour into a mixing bowl, open the middle and add 1 egg, salt and 1 glass of warm water and knead. -When you get a flexible dough that does not stick to the hand, cover it and let it rest - For the stuffing, grate 1 onion. Add 250 grams of minced meat to the onion. - Next, add black pepper, salt and chili flakes and knead well. -Divide the dough into balls. - Roll out each meringues a little thicker than the ready-made dough with a rolling pin. - Cut the rolled dough into squares. -Place a small piece of mincemeat in the middle of each square. -Close it in the form of a bundle. -Add water to a deep pot, bring it to a boil and cook the ravioli for about 20 minutes. -For the sauce, melt 2 tablespoons of butter in a bowl. -Add 2 tablespoons of tomato paste to the melted butter and fry it. -Open the cooked ravioli water and tomato paste and boil it for a few minutes. - After draining the ravioli and putting it on a serving plate, pour garlic yogurt on it. -After pouring the sauce you prepared on it, you can serve it by adding dry mint, sumac and chili peppers. Enjoy your meal.

How is it done? Boil the pickled vine leaves in a deep pan filled with hot water for 5 minutes to remove the salt and to lose some of their vitality. In between, turn the leaves inside out. Strain the boiling water of the brine leaves that release the salt. Cut off the stems without damaging the leaves. .Drain excess water after rinsing in cold water. To prepare the inner mortar of the wrap; After grating the dry onion, take it into a deep mixing bowl. After washing in plenty of water, add the drained rice and medium-fat ground beef. Add finely chopped parsley, black pepper and salt. Knead once with your hands so that all the ingredients you take in the mixing bowl are absorbed. Be careful not to mix too much so that the rice does not break. Open the brine leaves, the stems of which are cut and the rinsing water is filtered after boiling, on the kitchen counter with the veined parts on the upper side. Spread the stuffing that you have placed in the middle of the leaves, about a teaspoon, leaving a space from the edges. Cover the remaining leaf parts in the middle and wrap the wraps in the form of rolls. Do the same for all leaves. Arrange the succulent leaf wraps you have prepared in a deep pot, without leaving any spaces between them. Place the lemon slices you cut into circles on them. Transfer the trio of hot water, olive oil and salt that you mixed in a small bowl to the wrapping pot. Cover the wraps with a porcelain serving plate so that they do not fall apart during cooking. Cook on low heat for about 40 minutes in the pot with the lid closed. .Serve hot or lukewarm as it is meaty. Share with your loved ones

How to Prepare Lentil Pates Boil red lentil with 2 ½ cup of water. Make sure the lentils are soft but there is still some water in the bottom. Turn the heat of and stir in fine bulgur, close the lid. Leave for at least 10 minutes to make bulgur absorb all the water and expand. Meanwhile, sauté onions with olive oil over medium heat. And then stir in tomato paste. Saute for 1-2 minutes and add salt and hot water. Transfer to the pot with bulgur and red lentils. Stir in spices, green onions and parsley. Mix them all. If it is cooled enough mix all with your hands and make pates like on the picture above. If the mixture sticks, wet your hands with water occasionally. Serve Lentil Pates with lettuce leaves or arugula and lemon wedges. Also keep them in the fridge. ENJOY

ESRA SAR, Şehitishak Primary School, Tarsus/MERSİN

Green zig-zag pattern

Aura Cășuneanu Secondary school Nr. 25, 3B Galati / Romania

Ankara Bagel Making Put plenty of roasted sesame seeds in another plate. Let your plate be flat and wide so that you find the bagels well. Place the sesame seeds on the baking tray that you have covered with greaseproof paper. Start heating the oven by setting it to 230 degrees. Cook the bagels in the oven to their full consistency. If you overcook the bagels, they may dry out. Then, you can serve the bagels you bought from the oven when they are a little warm, with tea, tulum or feta cheese and tomatoes in summer. Enjoy your meal.

Name Of Food : Ratatouille

Materials PAELLA 250 Gr arborio rice 8 medium size fresh shrimp, skinless 8 fresh black mussels 10 fresh wongale 8 baby squid, trimmed (with the head) 1 medium onion 2 garlic cloves 125 ml olive oil 2 tomatoes 1 dessertspoon saffron 100 g peas 1\2 parsley 1 capsicum pepper (red) 1 lemon (peel) 1 dessertspoon red ground pepper 200 ml chicken stock Salt Black Pepper

1-Take some olive oil in the pan, heat it and turn the squid first, then the shrimps and finally the mussels for a few turns. 2-In a separate pan, heat olive oil, add onion and capia pepper, and fry. 3-Washed rice is added to the fried onions and fried in rice. 4-Then mussels, squid, shrimp are arranged on it, and peas are added. 5-Salt, pepper, vegetable seasoning, 2 glasses of water are added and left to cook, it is ready to serve after it has drained.

Name of Food: Fish Paprikash Country: Croatia City: Valpovo

Ingredients: 1 kg of fish (catfish and carp) 1.3 liters of water 2 decilitres of white wine 500 grams of onions two or three chopped cloves of garlic three tablespoons of oil one tablespoon of sweet red pepper one to two small dried hot peppers (chili) salt and peppercorns

Preparation: Clean, wash and cut the fish into pieces. In a bowl of hot oil, brown the finely chopped onion. Add chopped garlic, sweet pepper, crushed chili and peppercorns and pour water over everything. Let it boil for ten minutes. Add sliced fish, white wine and cook gently for about forty minutes without stirring, shaking occasionally. Cook the wide noodles separately.

Ankara Bagel Making To prepare the bagel, first of all pay attention to the proportions of flour, salt and yeast. Because different flavors can come out. First, put the sifted flour, dry yeast, salt in the kneading bowl and knead a little hard dough with water. If you are going to use fresh yeast, fluff the yeast with water and 1 sweet granulated sugar beforehand. You need to knead the bagel dough for at least 15 minutes. Then keep the dough aside to ferment. This fermentation will take about half an hour in summer and an hour in winter. Then break off the meringues from the fermented dough. Roll this into a stick on the counter. Then form the sticks into a ring and join the ends. At this stage, do the combining well so that they do not open while cooking. Arrange the prepared bagel rings on the counter. Let them ferment a little more while they wait here. Mix molasses and water in a saucepan. Adjust the measure of molasses and water to one. This is the best measure. So it's like a glass of molasses and a glass of water. Since we are making Ankara bagels here, we do not boil the molasses water. We dip the bagel rings directly in cold molasses water.

Craft paper border

Olga Jagiela Bielsko-Biała Szkoła Podstawowa nr 33 im Name Food : Żurek – Polish Sour Rye Soup

Ingredients For the zakwas: •1/2 cup/115 g rye flour •1 or 2 crusts from rye bread (about 1 cup/225 g total) •2 garlic cloves, minced •2 cups/480 ml warm water For the soup: •2 large onions, peeled, one halved and one coarsely chopped •1 large carrot, trimmed and peeled •1 large parsnip, trimmed and peeled •1/2 celery root, peeled •6 cups/1.4 L water •2 garlic cloves, chopped finely •1/4 lb/115 g bacon (3 to 4 strips), chopped •2 1/4 lb/1 kg white sausage, cut into chunks •1 bay leaf •3 allspice berries •1 tbsp dried marjoram •6 black peppercorns •1/4 cup/55 g grated white horseradish (jarred is fine) •1/2 cup/120 ml light cream •Crusty brown bread for serving (optional)&nbsp;

<a href="https://twinspace.etwinning.net/189628/members/member/4991879">Mirjam Rupar</a>

Materials 300 grams of dried apricots 1 cup of granulated sugar 2 spoonful butter 1 teaspoon of walnut kernels (coarsely chopped) Key point Dried apricots are sour in some regions. You can adjust the sugar according to your taste. Cooking with hot water always reduces the cooking time. How is it done? Wash and sort the apricots. Put it in the pan, sprinkle the sugar on it. Let it boil over medium heat with 2 glasses of water. It will cook in 15 minutes. While the apricots are cooking, we melt two tablespoons of butter, then pour it on top and serve it with walnuts. Bon Appetit.

Nové Mesto nad Váhom, Slovakya

Materials : 2 cups crushed walnuts &nbsp;packet of fresh yeast some salt 1 liter of water and enough flour Making: We mix the ingredients and ferment, let them wait for 1 hour, arrange them on the tray, leave them on the tray for 30 minutes, then brush an egg on it and cook it.

ANKARA / MAMAK / Tuzluçayır Primary School  

2.5 cups of bulgur for meatballs 1.5 cups of hot water 1 teaspoon isot 1 teaspoon of olive oil 3 tablespoons of sweet paprika powder 3 tablespoons of tomato paste 5 tablespoons of pomegranate syrup 1 teaspoon of salt 1 onion juice of 1 lemon

Ingredients for Sauerkraut Recipe one medium size White cabbage 1.5 tablespoon sea salt 6-7 pieces black peppercorns one tablespoon cumin seeds 2nd pieces leave of Daphne

Kohtla-Järve Lasteaed Tareke Ene Kruzman

Tuzluçayir Primary School/Mamak/ANKARA

Ingredients for Ravioli Recipe FOR DOUGH: 3 cups flour 1 glass of warm water 1 egg 1 teaspoon of salt FOR MORTAR: 250 grams ground beef 1 medium onion 1 teaspoon of salt 1/2 teaspoon of black pepper 1/2 teaspoon paprika FOR SAUCE: 2 spoonful butter 2 tablespoons of tomato paste FOR THE ABOVE: 1 cup of garlic yogurt 1 teaspoon of mint 1/2 teaspoon of sumac 1 teaspoon paprika

How to Make Meatless Raw Meatballs Recipe? *Take the bulgur in a deep bowl and pour 1.5 glasses of hot water on it. Cover it and let it sit for 10 minutes. *While the bulgur is rising, pull the onion from the robot and press it in a wire strainer to squeeze out the juice. *Take the isot in a bowl and add hot water to it and let it sit for 5 minutes. *After the bulgur rises, put the puffed bulgur in the food processor and add the onion, soaked isot (with its juice), lemon juice, pomegranate syrup, olive oil, salt, tomato paste and red pepper from the robot, and grind it for 10 minutes, stopping it from time to time. *Then put it in a bowl and knead it in your hand for a few more minutes and shape it. *Serve with lots of lettuce, tomato and lemon. Good luck!

3. grade Primary school Ladimirevci ( Ivanovci) and teacher Ljiljana Marinjak, Croatia  

Cook potatoes with the skin and peel it. Cook Rother&nbsp;vegetables not too soft. Do not cook if you are using canned vegetables. While veggies cook, chop&nbsp; &nbsp;pickle very fine, mix into mayo and cream. Chop apples into dressing. When vegetables are cooked, dice potatoes into tiny squares the size of the carrots in the pea-carrot mixture. Add chopped eggs at this point if a more hearty salad is desired. Toss together with dressing.&nbsp; You can add chopped onion or leeks if desired.

PROJECT ETWİNNİNG 2022

Ingredients for Ratatouille Recipe

For Tomato Sauce 2nd table spoon olive oil 1/2 number onion one number capia pepper 2nd number tomato 3-4 branch fresh thyme one dessert spoon granulated sugar one tea spoon salt 1/2 tea spoon black pepper 2nd tooth garlic (optional)

For Vegetables: 2nd medium size courgette 2nd medium size aubergine one number tomato one dessert spoon salt one tea spoon black pepper 1/2 tea cup olive oil

For the above: 3-4 tablespoon olive oil 1-2 branch fresh thyme

Country : Turkey City : Ankara Name Food : Hösmerım

Cut the meat into bite-sized cubes. Finely chop the onion and garlic. Cut the vegetables into cubes. Fry the meat in fat, from harder meat to softer to get a slightly golden yellow crust. Take it out of the bowl. Add sliced vegetables to the caramelized fat. Add salt and let the vegetables pick up the fat, when the liquid evaporates, return the meat, sauté together, cover with wine, and sauté briefly. Add chopped garlic, salt, ground pepper, tomato concentrate, bay leaf, celery leaves and parsley. Stir everything lightly.&nbsp;Add fresh tomatoes or chopped canned peeled tomatoes, hot peppers and cover with stock so that the contents are cooked, not fried.

Instructions&nbsp; To make the zakwas: Place all of the ingredients in a large storage jar (a 1-qt/960-ml size will do) with a hermetically sealing top (such as you would use for preserving fruit). Leave the jar in a warm place—on a windowsill or in a cupboard—for 4 to 5 days. Open the jar, remove any mold or green bits that might have accumulated on top, and strain. The remaining sour, fermented liquid is the zakwas. You will have about 2 cups/480 ml for the soup. Set aside. To make the soup: Place the sliced onion halves, carrot, parsnip, and celery root in a large saucepan with the water. Bring to a boil, lower the heat, and simmer, uncovered, for 40 minutes or so. Strain the broth and discard the vegetables. Meanwhile, in a soup pot, fry together the chopped onion, garlic, bacon, and sausage over medium-high heat until all are lightly browned. Add the strained vegetable broth, the bay leaf, allspice, marjoram, peppercorns, and horseradish. Bring to a boil, reduce the heat, and cook at a low boil for 20 minutes. Stir in the reserved zakwas and the cream. Raise the heat, and bring to a boil again. Remove the bay leaf and serve, preferably with crusty brown bread on the side. Poland SP 33 Olga Jagieła

Name of food: Stuffed Cabbige (Gołąbki) Country: Poland City: Szczecin and the whole Poland

Gołąbki are Polish cabbage rolls stuffed with a mixture of beef, pork, rice, and seasoning.

1 large green cabbage &nbsp;&nbsp;&nbsp;½ kg ground pork &nbsp;&nbsp;&nbsp;1 small yellow onion &nbsp;&nbsp;&nbsp;1 large egg &nbsp;&nbsp;&nbsp;&nbsp;tomato sauce &nbsp;&nbsp;&nbsp;2 cups cooked rice &nbsp;&nbsp;&nbsp;½ cup water &nbsp;&nbsp;&nbsp;1 teaspoon salt &nbsp;&nbsp;&nbsp;¼ teaspoon black pepper &nbsp;&nbsp;&nbsp;chopped fresh dill&nbsp;

How to Make Sauerkraut Recipe 1-Cut off the hard part in the core of the cabbage that you have thoroughly washed and drained. 2-Quarter the cabbage and cut it as finely as possible. 3-Take the cut cabbage in a large bowl, add salt on it and start rubbing. 4-Crush and rub the cabbage until plenty of juice comes out. 5-Add the spices to the cabbages, whose juice is well drained. 6-Be sure to sterilize the jar you will use with boiling water beforehand. 7-Fill the cabbages very tightly into the jar, but make sure that the water comes out on it.&nbsp;So don't fill the jar to the brim. 8-Press down with the help of a sterilized stone or a smaller jar so that the cabbages are well stuck to the bottom of the large jar and rise above the water.&nbsp;Stretch a tightly woven fabric over the rim of the large jar and secure it in the elastic. 9-In the first 24 hours, it presses the stone or the jar from time to time, compressing the cabbages and helping them to be watered.&nbsp;If enough water has not accumulated after 1 day, boil the drinking water, cool it and add some. 10-For 1 week, keep it at room temperature, but not in a very hot place, in a place out of sunlight, in the dark if possible. 11-Meanwhile, white bubbles will begin to form and this will be signs of healthy fermentation. 12-At the end of 1 week, close the lid of the jar and put it in the refrigerator. 13-Cabbage fermented in the refrigerator in 1 week will be ready to eat. 14-You can store it in the refrigerator for up to 6 months.

Name

Safari may block some audio or video from playing automatically and ‘read to me’ will skip these. You can configure this in Safari’s preferences.