A community of 30,000 US Transcriptionist serving Medical Transcription Industry
I got interested in this after hearing a radio show about fermented foods and the recipe seemed simple, cabbage, salt, let it sit out for 4 weeks or so and there you have it. My cabbage has been sitting out for a couple of weeks now and is actually sort of looking like the sauerkraut you get in the cans. Has anyone ever made this, eaten it and lived to tell the tale? Thanks and happy 4th!
;