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Classic
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page 278
The garlic and the vinegar should be used according to one's liking.
After twenty-four hours this Tourshou is ready for use. Serve with olive oil.
4. PICKLED CABBAGE.
LAHANA TOURSHOU.
Cut one whole head of cabbage into two-inch-thick slices, and arrange either in
earthen or glass jar. Then boil some salt, a few green red peppers, and the
inside of one-half of a bread loaf in plain water, and pour it over the cabbage,
after it is sufficiently cool. After two days stir the cabbage--upside
down--once or twice a day, for eight or ten days, when it will be ready for use.
5. PICKLED GREEN PEPPERS.
BIBER TOURSHOU.
Wash the green peppers, pierce each one with the aid of a fork, and arrange in a
jar, meanwhile seasoning the whole with salt. Cover this with vinegar up to the
surface. This Tourshou will be ready in a few days.
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