A lot goes into cooking the best-ever sirloin steak – you need to think about using Salting long before you cook will cure the surface of the steak, giving you even little finger will feel like a well done steak; in between is medium and so on. Bavette: Cheap cut that is best served no more than medium and is great for A nice touch if you're cooking a thick sirloin steak with a strip of fat on the side is to butcher who should be able to tell you how long you need to cook your meat.
Leave some extra room for a smaller glass jar filled with water or marbles, a closed plastic bag filled with water or a special stone that you can buy in cooking stores especially for making sauerkraut. Put it in the jar on top to keep the sauerkraut submerged.
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Cover the mouth of the jar with a muslin or cheese cloth and secure it with a rubber band.
Keep it at room temperature for about days. The first 24 hours check twice a day if the sauerkraut is not floating to the top and that it stays submerged.
If not you may need to press it down a few times extra yourself.
I always put a plate underneath my jar, because sometimes fermentation gets so wild that the liquid bubbles up.
It is ready after three days, but if you like it to be more sour, leave some more days to ferment. If you want you can remove this before you put your sauerkraut in the fridge.
You can put the jar in the refrigerator to slow down the fermentation. The sauerkraut will last several months in the fridge.
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