Granny's gone and done it again

MIL made it all the time when she was younger apparently. Takes salt, a crock and a weight. A dark place and time but that's all I know. Google it.

I have a different recipe where you can it raw and comes out good. You do get a little more "cabbage" flavor BUT if you like it "zippier" just add some vinegar when cooking/heating it up
 

New posts New threads Active threads

Back
Top Bottom