| Comment | I found it a challenge to get Napa Cabbage in regular supermarkets and ended up just going to the chinese supermarket, they also have daikon to ribbon through which I like.
Agree with all the above though, it's surprisingly easy to make, and making your own, as well as adding your own flavours, means you can slow the ferment and get it in the fridge as soon as it hits the texture you want. Volume is good too, with one cabbage, one daikon, and two carrots I made 2 litres worth (4x 500ml jars) and planning on making more this weekend as I'm on my last wee bit. |
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