| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Head of cabbage |
|
|
Salt |
|
|
Water |
|
lg |
Non-metal bowl |
INSTRUCTIONS
Shred cabbage in a food processor. Put into large bowl and salt to taste.
Cabage should start to "sweat" then add enough water to cover cabbage. Put
a plate on top of cabbage to keep submerged. Should make in a few weeks.
You may have to add salt and water throughout the process. Remember every
time you add water you must add salt. I always do this to tast. it is
really very easy to make.
Posted to JEWISH-FOOD digest by SWMHR@aol.com on Oct 23, 1998, converted by
MM_Buster v2.0l.
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