Recipes from Germany and Austria :: German and Austrian Vegetable Side Dishes
5 lbs. shredded cabbage 2 Tbsp. salt Water Pack cabbage into a large stone jar, working in salt until juicy. Repeat until you have the amount you want. Add water enough to bring juice to the top. Cover with a white cloth and weight it down with a plate. Wash the cloth each day and remove any scum. In three weeks you can cold pack it in jars for 1/2 an hour. Leave 1 1/2-in. of space at the top of each jar to allow for expansion.
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