Russian soured cabbage from The Joy of Pickling, Third Revised Edition: 300 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market (page 227) by Linda Ziedrich

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Three_Quarters on August 22, 2013

    This is a great recipe. First time I tried fermenting and it turned out beautifully. I used Bok Choy instead of traditional cabbage because it grows like a weed in my garden. The cranberries were my favorite part, salty and tangy and they just pop in your mouth. Ate it straight as a side, or over brats on a bun with a little whole grain mustard. Yum!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.