Fettucine Crema

1. 1

   Shred clean heads of cabbage and layer in crock with canning salt and dill.

2. 2

   Keep packing down the layers as you go, filling crock to desired level.

3. 3

   This will make its own juice to cover. Weight down with dinner plate with clean brick on top.

4. 4

   Cover with cloth and let ferment until it satisfies your own taste.

5. 5

   This will vary according to the temperature of the weather.

6. 6

   When ready, heat in large stainless steel or enamel pot and pack in jars.

7. 7

   You may wish to put in hot water bath to assure sealing.

8. 8

   I don't because I bring it to a boil and then pack it in jars.

* Per serving · 4 servings · Values may vary.

No additional tips available.