graphictruth<p>There&#39;s 1/2 cabbage &amp; baby russets with the skins on. Enough to cover the bottom of my <a href="https://mastodon.sdf.org/tags/instapot" class="mention hashtag" rel="tag">#<span>instapot</span></a> clone. Peeled the carrots and beets; they were pretty dirty. </p><p>Added two locally made pork sausages. I slit them open and piled cabbage on top. I dumped in some pickled radishes and onion. </p><p>I wouldn&#39;t be shy of serving the <a href="https://mastodon.sdf.org/tags/pressurepoached" class="mention hashtag" rel="tag">#<span>pressurepoached</span></a> result to a professional chef. </p><p>Is this <a href="https://mastodon.sdf.org/tags/Borchst" class="mention hashtag" rel="tag">#<span>Borchst</span></a>? </p><p>The broth was amazing but too salty to serve. I am gonna promote this <a href="https://mastodon.sdf.org/tags/mistake" class="mention hashtag" rel="tag">#<span>mistake</span></a> to <a href="https://mastodon.sdf.org/tags/technique" class="mention hashtag" rel="tag">#<span>technique</span></a>.</p>