Has anyone actually made this? Is there anything I need to bear in mind. Hubby commented on our neighbours cabbages as they are huge and next thing he knows he is given this humongous cabbage and it is 31C outside so I had better think of doing something with it fast.
Golly, Joanna, that's brave of you. I just had a fleeting search and found this.
From a 'German Grandma' .
and the suggestion is that it has to ferment for upwards of 2 months !!
that's a no then is it
Its bigger than that, believe me
They all grow cabbages that size, they probably don't understand why we don't . I think they all make pickled cabbage from it.
I was going to suggest the Korean kim chi (not sure of the spelling) which I think is long fermented, possibly outdoors, adored by Koreans.
Just don't invite me to have any! I hope I never meet it again...
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