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.
He has this method
of pre-salting the
cabbage to leach
out water, and then rinses off the excess salt.
After
water was drawn
out of this Napa
cabbage, squeezed by hand and then with a clean cotton cloth.
Add enough
water or stock so that the
cabbage rolls are just peeking
out of the liquid.
I squeezed the
water of of the
cabbage and jicama before using, otherwise it might turn
out soggy.
Collin thinks you should also swap
out some
of the
water - hogging lettuce for
cabbage.