Recipes from Germany and Austria :: German and Austrian Vegetable Side Dishes
5 lbs. shredded cabbage 2 Tbsp. salt Pack cabbage into a stone jar or crock, working in salt until juicy. Add water to bring juice to the top. Cover with a white cloth and weight down with a plate. Wash the cloth each day and remove the scum. In three weeks, cold pack in jars for 1/2 an hour. Leave 1 1/2 in. of space at the top of each jar.
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