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Ingredients
- cabbage
- 1 pt. water
- 1 Tbsp. vinegar
- 1 heaping tsp. salt
Method
- In sterilized quart jars, pack cabbage (not tight).
- Drain excess water.
- Heat water, vinegar and salt, but not boiling. Pour over cabbage and seal.
- Store in a dark place for 3 or 4 weeks.