Behold this recipe: the lazy, impatient man’s version of kraut.
I wonder if anyone knows if Napa cabbage will work. I bought a huge one for my miso soup and I have a ton left. I wonder if it can stand up to the boiling, salted water.I haven't made this yet, but it looks great! I'd probably skip the boiling water soak for napa. You could probably just salt and drain the shreds for 30 minutes and then rinse and squeeze.Actually, I made it and did the boiling, salted water. I let the salt dissolve and the water cool to hot before I added the cabbage.
Maybe using regular cabbage makes a big difference. I just happened to have the napa staring at me, so I used it. I bought some arugula to add and I have fennel and caraway seeds to play with, so that may add more interest for me.Susan W, I'm sorry I didn't reply to your comment sooner . Napa cabbage is very different than green cabbage and I imagine the recipe turned out very differently as a result.
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