INGREDIENTS
2 1/2
lbs 1 medium head fresh green cabbage, fresh
2
Carrots
2
Garlic cloves
1
Vegetable peeler
4 oz
“jelly” canning
1 tbsp
Iodine-free salt, fine-grained
1 qt
Wide-mouth canning jar
Cutting board and chef’s knife
Kitchen scale
Large mixing bowl
Wide-mouth plastic storage cap, (or use the lid and rim that comes with jar)