I am making it right now, it's almost done but I made some changes, I didn't have any of the mentioned whole spices so I added juniper berries and ground pepper instead, instead of cider vinigar I put in balsamic vinigar and because I don't use white sugar, I added couple of tablespoons of agave sirup. Instead of water I put in red wine. It's turning out to be very dark purple, probably because of the dark vinigar and wine but the cabagge I used was very dark and tough so it's cooking much longer, about 2 hours and all liquid already evaporated so I am not thickening it with starch since I don't I don't use processed starch. It tastes really good.
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I am making it right now, it's almost done but I made some changes, I didn't have any of the...