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Reply to "What to do with excess cabbage?"
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[quote=Anonymous]Sauerkraut. All you need is a scale, a ton of salt, and some oversized mason jars from IKEA. 3% salinity brine (just do 3% of the cabbage's weight in salt + 3% brine for any brine you add to keep everything submerged), then let it sit for a few days. Refrigerate after a few weeks at most, but probably 1-2 weeks is best. It'll keep your cabbage good for up to a year.[/quote]
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