Rösti from Fermented Vegetables, 10th Anniversary Edition: Creative Recipes for Fermenting 72 Vegetables, Fruits, & Herbs in Brined Pickles, Chutneys, Kimchis, Krauts, Pastes & Relishes (page 400) by Kirsten K. Shockey and Christopher Shockey
- garbanzo bean flour
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eggs
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- Serves : 2-3 as main or 4-6 as starter
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EYB Comments
Recipe specifies both "Naked celeriac kraut" recipe on P199 and "Kohlrabi kraut" on P255 for kraut. See recipe for a variation.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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