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- cold water
- Shred cabbage and put into jars.
- Add 1 tsp. salt and 1 tbsp. vinegar to each quart of cabbage.
- Fill jars with cold water. Put lids on and turn tight.
- Put in cellar for two months and then ready to eat.
- If no basement or cellar, store in a cool place.
- Use distilled water rather than tap water.
Access Energy Cooperative https://accessenergycoop.com/