As the cabbage ferments and sits, more liquid will continue to be
drawn out of the cabbage and it might cause the jar to overflow.
Not exact matches
I absolutely use 2T every time I make it (which is very often — I hope you'll find it as addicting when you find the salt level that works for you); but, so much
of it runs off,
drawing out the water in the
cabbage and wilting it before pickling it in the vinegar.
After water was
drawn out of this Napa
cabbage, squeezed by hand and then with a clean cotton cloth.
The beauty
of slaw is that in most cases, it can be made ahead
of time: No matter your dressing, slaws evolves as the
cabbage and other vegetables are salted,
drawing the moisture
out.
Leave for 15 minutes to an hour to allow the salt to
draw out the juices
of the
cabbage.