Copyright © 2015 The FOURnet Information Network. All rights reserved.

Wash and shred cabbage (Kitchen Magician has a cutter also for cabbage) but it is just as good cut by hand, cut fine.

Add 3 1/2 tablespoons canning salt and 1/2 teaspoon sugar for every 5 pounds shredded cabbage. Mix around with hands until juicy and wilted looking.

Pack into 1 quart jars to 3/4 from top. Push down to pack tight. Add fresh cold water to 1/2 top jar. Do not add the cabbage juice, it won't ferment. Put new lids on and screw bands tight. Do not cook, put in cool washable place on floor.

Let ferment 4 days. Lids will buckle from pressure and juice will run out of jars, leave it alone. After 4 days tighten bands again, wipe off jars and store. It's ready to eat in 6 weeks. Bands will have to be broken and pried off as the they corrode during fermentation. Do not worry about buckled lids, this does not spoil.

Share: Add review or comment

Have your own version of this recipe? Share it here

  email this recipe to:  

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page

COPYRIGHT © 2015 The FOURnet Information Network | Privacy | TalkFood