1 - 10 of 13 for brine cabbage
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Grate cabbage and salt. Let ... Add carrot and pepper. Boil brine 1 minute. Cool to lukewarm and pour over cabbage. Can be kept in refrigerator 1 month.
Squeeze out juice and measure all ingredients--you should have approximately 4 cups of each. Sprinkle vegetables with 1/2 cup salt, mix and let stand ...
Place cabbage in large mixing ... and save the brine. Chop the ... mix thoroughly. Pour in pickle brine and mix. Chill and serve. Yields: 8 to 12 servings.
Wash and cut ... overnight. Next day, check for leaks. Add more brine, if needed. Store in ... or refrigerate for 2 weeks until done. Makes 6 to 8 jars.
Cut cabbage in 1-inch squares. ... temperature and then store in the refrigerator. If desired, put some shredded of thinly sliced, salted radish into the Kimchi.
Wipe inside of ... up lettuce, chop cabbage head, and mix ... until mixed. Sprinkle brine over the mass. ... to the top layer - it will mix when served.
Shred vegetables in food processor. Add 3 tablespoons salt and stand for 3 hours. Drain and squeeze. Simmer all ingredients 20 minutes and seal. Add ...
Shred vegetables in ... other bowl. For brine, put flour ... and bring to boil. Add vegetables. Simmer 20 minutes. Jar and seal. Process as recommended.
Sprinkle 1/2 cup salt over vegetables and let stand overnight. Rinse and drain next day.
Green tomatoes cleaned ... 3 quart jars. Cabbage cleans and torn ... quart jars. Bring brine mixture to boil ... or side dish with sausage or main dishes.
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