You'll need to watch the vinegar content (we found ours just a bit too vinegary, and we're thinking of adding a little cider next time instead of perhaps half a cup of the vinegar, to keep the liquid content right), and it'll "kraut" differently.
But the Chinese make vinegared bok choy type things, so ... why not?
But why do you like bok choy more than red cabbage?
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Date: 2006-04-03 10:04 pm (UTC)But the Chinese make vinegared bok choy type things, so ... why not?
But why do you like bok choy more than red cabbage?