Re: kosher/cultured cabbage recipe

bytesniffer;

when you make sour kraut, aka; cultured cabbage, you don not need to use salt in the fermenting cabbage. You do not need to use vinegar either, as Ynaig points out. [his definition of "kosher" processing].

So just ferment your cabbage in a crock with water alone. Put a rock on top of it to keep the cabbage submerged under the water. Use 3 o4 4 big cabbage leaves on top of the cut cabbage, to lay the stone/rock/brick/plate on.

It will be done in 3 or 4 weeks. Then can it. Does not need refrigeration. The ferment juice is the preservative. No vinegar needed, No salt needed.
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