Garlic bread phd Videos

Recipe: 4 large heads of white cabbage shredded thin ( save outer layers for later) 5 heirloom carrots grated thick 3 parsnips grated thick In Vitamix add: 15 - 20 cloves of garlic a large chunk of ginger 5 teaspoons of celtic sea salt 1 Cup spring water 3 teaspoons of Curry powder (optional) In a jar, add 5-6 tsp salt into 12-16 oz of water. Use this mixture to knead to the kraut. Add extra salt to knead the kraut- about another 1 tsp per bowl. Let kraut sit for 15-20 to release water within and add evenly this ginger/garlic mixture from above. Once soft, pack into wide mouth jars and use a kraut pounder to extract air and pack the kraut. Now add the saved cabbage pieces and place on top of the pack kraut. Add the extra salt water and kefir - either milk kefir or coconut kefir for vegans. Some add a glass weight to hold down the mixture to prevent air from ruining the top. Place in a cupboard and ferment from 14-21 days or longer if you like it sour.

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Great product and indeed name, Wagner, given my own surname! As a busy lawyer and part time musician and writer, I feel right at home in recommending Wagner Aged Garlic to not only fellow Wagners but also all people out there who are, so to speak, (garlic) pressed for time. Julian Wagner, Brisbane.