Slow Day in the Kitchen | Sauerkraut, Cake, Brothy Beans 

A day spent in the kitchen!!
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Recipes
Sauerkraut
I use a 2% salt ratio meaning 2 grams of salt for 100 grams of cabbage/veg.
I weigh all my cabbage/veg and then multiple weight by 0.02 to get the amount of salt I need.
I massage all of it for 5-10 mins, until juices are released.
I put everything into a sterilized jar, pushing it down making sure it's all covered by the brine.
I then place the reserved cabbage leaves to cover mixture and place a heavy jar on top to keep it all submerged.
I let ferment 2-5 weeks depending on the weather.
Orange Cake adapted from this recipe: www.veganricha...
I added lemon and orange zest
Replaced the juice of one orange with the juice of one lemon
Used white flour and regular sugar
Added 1 tbsp of grated ginger
Sprinkled the top of the cake with sugar
And when it came out of the oven squeeze a lemon on top.
Brothy Beans
1 cup pinto beans
4-5 cups of water
1 sliced onion
1 head of garlic, smashed
Peel of 1 lemon
1 tomato, diced
3-4 sprigs of lemon
1-2 bay leaves
Lots of maldon salt and pepper
1/4 cup olive oil
Sautee onion and garlic.
Add all other ingredients and bring to a boil.
Lower to a simmer and let cook until completely soft.
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