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"This is so delicious. I also add a little extra vinegar for more kick, and sometimes will let the cabbage sit in the pot a little longer to wilt a bit more, but if you make this and put it in the fridge, the longer it sits the more wilted it gets, but still with crunch. Just absolutely delicious, as soon as my first batch was gone I had to make ano..."
May 28, 2013 on Food.com