{"id":3395,"date":"2013-04-01T12:41:58","date_gmt":"2013-04-01T15:41:58","guid":{"rendered":"http:\/\/www.duarte.cl\/?p=3395"},"modified":"2021-06-10T08:33:02","modified_gmt":"2021-06-10T13:33:02","slug":"chucrut-o-sauerkraut-conserva-de-repollo","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/chucrut-o-sauerkraut-conserva-de-repollo\/","title":{"rendered":"Chucrut o Sauerkraut: Conserva de Repollo"},"content":{"rendered":"<p>El chucrut (o <em>Sauerkraut<\/em> si se quiere la versi\u00f3n alemana) es un encurtido de repollo que en Chile se utiliza mucho en s\u00e1nguches: completos, lomitos, churrascos y un cuanto hay.<\/p>\n<p>S\u00f3lo requiere repollo y el 2% del peso del repollo ya procesado de sal.<\/p>\n<p>El m\u00e9todo es este:<!--more--><\/p>\n<p>&nbsp;<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5502\" data-permalink=\"https:\/\/le-fort.org\/cocina\/chucrut-o-sauerkraut-conserva-de-repollo\/2013-03-06_23-35-28_697\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/04\/2013-03-06_23-35-28_697.jpg?fit=3264%2C2448&amp;ssl=1\" data-orig-size=\"3264,2448\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;2.4&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;MB865&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;4.6&quot;,&quot;iso&quot;:&quot;114&quot;,&quot;shutter_speed&quot;:&quot;0.039974&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Repollo picado\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/04\/2013-03-06_23-35-28_697.jpg?fit=1200%2C900&amp;ssl=1\" class=\"aligncenter size-large wp-image-5502\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/04\/2013-03-06_23-35-28_697-1024x768.jpg?resize=660%2C495&#038;ssl=1\" alt=\"Repollo picado\" width=\"660\" height=\"495\" \/><\/p>\n<p>Se pican finamente dos repollos medianos (sea lo que sea lo que quiera decir eso), con la precauci\u00f3n de no picar el centro\/tallo del repollo. La parte blanca y gruesa queda muy dura en la conserva final.<\/p>\n<p>Se sala el repollo y se estruja bien, como amas\u00e1ndolo hasta que se ablande. Colar, reservando separados el repollo y el l\u00edquido.<\/p>\n<p>Se hierven dos litros de agua con dos pu\u00f1ados de sal. Y con esa salmuera caliente se lava el recipiente en que se har\u00e1 el chucrut \u2013en este caso un balde pl\u00e1stico. Primero se le echa el agua hirviendo y se deja reposar hasta que est\u00e9 tibia.<\/p>\n<p>Disponer una capa de repollo de unos 2cm. de espesor en el recipiente, se cubre con comino (idealmente <a href=\"https:\/\/le-fort.org\/especias-la-alcaravea\/\">alcaravea <\/a>si encuentras) y luego se cubre con dos cucharadas soperas de sal.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5503\" data-permalink=\"https:\/\/le-fort.org\/cocina\/chucrut-o-sauerkraut-conserva-de-repollo\/2013-03-06_23-35-55_607\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/04\/2013-03-06_23-35-55_607.jpg?fit=3264%2C2448&amp;ssl=1\" data-orig-size=\"3264,2448\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;2.4&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;MB865&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;4.6&quot;,&quot;iso&quot;:&quot;650&quot;,&quot;shutter_speed&quot;:&quot;0.059974&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Repollo cubierto con comino\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/04\/2013-03-06_23-35-55_607.jpg?fit=1200%2C900&amp;ssl=1\" class=\"aligncenter size-large wp-image-5503\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/04\/2013-03-06_23-35-55_607-1024x768.jpg?resize=660%2C495&#038;ssl=1\" alt=\"Repollo cubierto con comino\" width=\"660\" height=\"495\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>Poner una capa de repollo , y sal; esta vez sin comino.<\/p>\n<p>Ir alternando capas de 2 cm. de repollo, poniendo sal en una capa, y sal y comino en la siguiente hasta utilizar todo el repollo.<\/p>\n<p>A\u00f1adir todo el l\u00edquido reservado.<\/p>\n<p>Poner sobre el repollo un pa\u00f1o de loza que tambi\u00e9n ha sido hervido en la salmuera, y sobre este un plato m\u00e1s o menos del di\u00e1metro del recipiente, que tambi\u00e9n ha sido hervido en la salmuera.<\/p>\n<p>Sobre el plato poner un peso. En la foto es una botella de vidrio llena de agua.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5504\" data-permalink=\"https:\/\/le-fort.org\/cocina\/chucrut-o-sauerkraut-conserva-de-repollo\/2013-03-07_00-04-10_213\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/04\/2013-03-07_00-04-10_213.jpg?fit=3264%2C2448&amp;ssl=1\" data-orig-size=\"3264,2448\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;2.4&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;MB865&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;4.6&quot;,&quot;iso&quot;:&quot;1131&quot;,&quot;shutter_speed&quot;:&quot;0.059974&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Peso en el sauerkraut\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/04\/2013-03-07_00-04-10_213.jpg?fit=1200%2C900&amp;ssl=1\" class=\"aligncenter size-large wp-image-5504\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/04\/2013-03-07_00-04-10_213-1024x768.jpg?resize=660%2C495&#038;ssl=1\" alt=\"Peso en el sauerkraut\" width=\"660\" height=\"495\" \/><\/p>\n<p>Si el l\u00edquido del repollo no es suficiente para cubrir todo el repollo, se puede a\u00f1adir salmuera hervida. Lo importante es que quede un dedo de l\u00edquido por sobre el repollo.<\/p>\n<p>Se deja reposar, revisando todos los d\u00edas.<\/p>\n<ul>\n<li><span style=\"line-height: 14px;\">Si hay espuma en la superficie, se retira con una espumadera<\/span><\/li>\n<li>Si la espuma se ha oscurecido, se retira el pa\u00f1o, se lava, se hierve en salmuera y se vuelve a poner. La espuma oscura suele corresponder a las impurezas del aire y no son hongos. No hay por qu\u00e9 preocuparse.<\/li>\n<li>Despu\u00e9s de unas dos semanas, se puede comenzar a probar el chucrut. Si la textura es blanda y huele a chucrut, est\u00e1 listo. Esto depende de la temperatura. Aqu\u00ed en clima c\u00e1lido se demor\u00f3 una semana. En climas fr\u00edos puede demorar hasta un mes.<\/li>\n<\/ul>\n<p>Sacar el chucrut y guardarlo en bolsas o frascos. Nosotros lo congelamos.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5505\" data-permalink=\"https:\/\/le-fort.org\/cocina\/chucrut-o-sauerkraut-conserva-de-repollo\/2013-03-22_13-56-20_837\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/04\/2013-03-22_13-56-20_837.jpg?fit=2448%2C3264&amp;ssl=1\" data-orig-size=\"2448,3264\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;2.4&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;MB865&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;4.6&quot;,&quot;iso&quot;:&quot;282&quot;,&quot;shutter_speed&quot;:&quot;0.059974&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Sauerkraut listo!\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/04\/2013-03-22_13-56-20_837.jpg?fit=720%2C960&amp;ssl=1\" class=\"aligncenter size-large wp-image-5505\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/04\/2013-03-22_13-56-20_837-768x1024.jpg?resize=660%2C880&#038;ssl=1\" alt=\"Sauerkraut listo!\" width=\"660\" height=\"880\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>Para utilizarlo, lavarlo en agua corriente hasta que no tenga gusto a sal.<\/p>\n<p>Es com\u00fan cocinar el chucrut antes de utilizarlo. Esta es una sugerencia.<\/p>\n<p>Se pica una cebolla peque\u00f1a, se sofr\u00ede en un sart\u00e9n hasta que se caramelice, se agregan dos lonjas de tocino finamente picadas, y se agregan dos pu\u00f1ados de chucrut. Se sofr\u00ede un poco y se deja reposar. Salpimentar y condimentar a gusto.<\/p>\n<p>Opcionalmente, se puede a\u00f1adir una manzana rallada.<\/p>\n<p>\u00a1Guten Appetit!<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Receta de chucrut o sauerkraut de Marell Rojas (la Macadamia). El sauerkraut es un encurtido de repollo (col) en el que la fermentaci\u00f3n la efect\u00faan lactobacilos (no es con vinagre).<\/p>\n","protected":false},"author":1,"featured_media":5506,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[2],"tags":[114,115,693,351],"class_list":["post-3395","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","tag-comida-alemana","tag-conservas","tag-encurtidos","tag-recetas","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/04\/sauerkraut-hd.jpg?fit=1200%2C400&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-SL","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":7148,"url":"https:\/\/le-fort.org\/cocina\/chucrut-repollo-fermentado\/","url_meta":{"origin":3395,"position":0},"title":"Chucrut: repollo fermentado","author":"Maestro Sanguchero","date":"13 de Enero, 2010","format":false,"excerpt":"\u00bfQu\u00e9 es un s\u00e1ndwich sino una integraci\u00f3n sin\u00e9rgica de ingredientes? Pan con algo, direis vosotros. Y tendreis raz\u00f3n. En fin, creemos importante en la Enciclopedia del sandwich comentar algo m\u00e1s sobre los ingredientes que conforman nuestra perdici\u00f3n. Hoy: el chucrut. Viene del franc\u00e9s choucroute \u2014 equivalente fonol\u00f3gico del alem\u00e1n sauerkraut\u2026","rel":"","context":"En &quot;Ingredientes&quot;","block_context":{"text":"Ingredientes","link":"https:\/\/le-fort.org\/cocina\/categoria\/ingredientes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2010\/01\/kansas-city-hot-dog-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2010\/01\/kansas-city-hot-dog-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2010\/01\/kansas-city-hot-dog-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2010\/01\/kansas-city-hot-dog-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2010\/01\/kansas-city-hot-dog-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":16790,"url":"https:\/\/le-fort.org\/cocina\/aji-manaba\/","url_meta":{"origin":3395,"position":1},"title":"Aj\u00ed Manaba","author":"Le-Fort.org","date":"29 de Diciembre, 2022","format":false,"excerpt":"Receta base de aj\u00ed manaba, que se puede adaptar a las preferencias de cada uno.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2022\/12\/aji-manaba-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2022\/12\/aji-manaba-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2022\/12\/aji-manaba-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2022\/12\/aji-manaba-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2022\/12\/aji-manaba-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1564,"url":"https:\/\/le-fort.org\/cocina\/rachel-sandwich-pastrami-cole-slaw-y-queso\/","url_meta":{"origin":3395,"position":2},"title":"Rachel Sandwich: Pastrami, Cole Slaw y Queso","author":"Maestro Sanguchero","date":"21 de Febrero, 2015","format":false,"excerpt":"El Rachel Sandwich (pron\u00fanciese reijel) es una variante (o una serie de variantes) del Reuben Sandwich (que no hemos rese\u00f1ado por falta de corned beef). Ambos son s\u00e1nguches de origen neoyorquino, siendo el Rachel una variante muy posterior del Reuben. Este sandwich es parte de nuestro curso S\u00e1nduches del Mundo,\u2026","rel":"","context":"En &quot;Pastrami&quot;","block_context":{"text":"Pastrami","link":"https:\/\/le-fort.org\/cocina\/categoria\/pastrami\/"},"img":{"alt_text":"Sandwich Rachel preparado en casa","src":"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/02\/rachel.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/02\/rachel.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/02\/rachel.jpg?resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/02\/rachel.jpg?resize=700%2C400 2x"},"classes":[]},{"id":6967,"url":"https:\/\/le-fort.org\/cocina\/sobre-la-dieta-victoriana\/","url_meta":{"origin":3395,"position":3},"title":"Sobre la Dieta Victoriana","author":"Le-Fort.org","date":"14 de Noviembre, 2015","format":false,"excerpt":"La dieta victoriana amenaza con convertirse en moda, pero lo importante es la l\u00f3gica que hay detr\u00e1s.","rel":"","context":"En &quot;Disquisiciones&quot;","block_context":{"text":"Disquisiciones","link":"https:\/\/le-fort.org\/cocina\/categoria\/disquisiciones\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/11\/oliver-twist-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/11\/oliver-twist-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/11\/oliver-twist-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/11\/oliver-twist-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/11\/oliver-twist-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":6094,"url":"https:\/\/le-fort.org\/cocina\/ninos-envueltos-de-carne\/","url_meta":{"origin":3395,"position":4},"title":"Ni\u00f1os Envueltos de Carne","author":"Le-Fort.org","date":"25 de Febrero, 2015","format":false,"excerpt":"Receta de Ni\u00f1os Envueltos, en versi\u00f3n italoargentina, con carne de milanesa, tocino y verduras.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/ninos-envueltos-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/ninos-envueltos-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/ninos-envueltos-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/ninos-envueltos-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/ninos-envueltos-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":7922,"url":"https:\/\/le-fort.org\/cocina\/rumano-completo\/","url_meta":{"origin":3395,"position":5},"title":"Rumano Completo","author":"Le-Fort.org","date":"17 de Mayo, 2016","format":false,"excerpt":"Hemos hablado sobre el Rumano completo de la Fuente Alemana de Santiago. Ahora que vivimos lejos, no queda sino replicarlo en casa. Veamos c\u00f3mo nos va. Este sandwich es parte de nuestro curso S\u00e1nduches del Mundo, que dictamos en Ecuador. Antecedentes del Rumano Completo El Rumano parece ser exclusivo a\u2026","rel":"","context":"En &quot;Sandwich&quot;","block_context":{"text":"Sandwich","link":"https:\/\/le-fort.org\/cocina\/categoria\/sandwich\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/rumano-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/rumano-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/rumano-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/rumano-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/rumano-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/3395","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=3395"}],"version-history":[{"count":2,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/3395\/revisions"}],"predecessor-version":[{"id":15684,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/3395\/revisions\/15684"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/5506"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=3395"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=3395"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=3395"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}