Fettucine Crema

Shred clean heads of cabbage and layer in crock with canning salt and dill.

Keep packing down the layers as you go, filling crock to desired level.

This will make its own juice to cover. Weight down with dinner plate with clean brick on top.

Cover with cloth and let ferment until it satisfies your own taste.

This will vary according to the temperature of the weather.

When ready, heat in large stainless steel or enamel pot and pack in jars.

You may wish to put in hot water bath to assure sealing.

I don't because I bring it to a boil and then pack it in jars.