Ingredients
Cabbage is a frequent constituent of pickles, but this is the first time we have had it pickled alone. This make a very sharp pickle - almost a condiment that might be used in place of horseradish. It is very good in an oyster cocktail sauce and may be used sparingly as a relish for meats. White wine vinegar Cloves, mace and allspice Slice or shred the cabbage very fine. Put it into an earthen dish and sprinkle with the salt, mixing it in well. Cover with another dish and let it stand for twenty-four hours. Drain the cabbage and take enough vinegar to cover it. Add, for each pint, four whole cloves, two blades of mace and four whole allspice. Boil the vinegar for two minutes and pour over the cabbage. Seal in pint jars. This amount makes about three pints. The directions for sealing are to cover it close with a cloth. Then tie it over with leather, but we find that the glass jar method is more satisfactory. -Bossis
No, it is pickled.
yes
soak cabbage in vinegar
Pickled Chinese cabbage
Pickled cabbage.
To obtain pickled cabbage; salt is a preservative for foods.
Sauerkraut is simply pickled cabbage.
that's the way the person sang it
Sauerkraut literally translates as pickled cabbage.
Magic. The two are not convertible. The two colors are two different varieties of cabbage. If you want red cabbage grow it direct from seed or buy it pickled.
Yes. cabbage is a very popular vegetable in Poland. Polish people like cabbage soup ("kapuśniak") and pickled cabbage (a sauerkraut).
Wurst. Much wurst. Also many sauerkraut (pickled cabbage).
Sauerkraut - fermented (or pickled) white cabbage Red Cabbage White Asparagus apples Horseradish Whole-Grain Rye Bread
It is a dish made from pickled cabbage and various spices.