Recipe by mollypaul
An Illinois innovation. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Fermentation time not included in preparation time.
Directions See How It's Made
- Shred lower part of cabbages with a cabbage shredder and upper part with a knife on a cutting board.
- Add 1 pound of salt to 40 pounds of cabbage (or 1 teaspoon salt per quart of Chinese cabbage), pack in quart jars and press down tightly.
- Place covers on the jars, but leave loose for the gas to escape.
- Because some of the juice will overflow, it's a good idea to place the jars in enameled pans until the fermentation is over.
- When fermentation ceases (after about the 4th day, if the weather isn't too cool), seal the jars tightly and store in a cool, dark place.