need help with atjar that bubbles out of my bottles.
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aha i never thought of blanching the cabbage. so simple. thank you very much. My recipe calls for soaking all the raw ingredients into salt water for 24 hours, but then its toooo salty you can not eat it, if been trying to get a simple atjar recipe now for months. We in south africa do not get all the same ingredients you have, for instance the atjar spice bag i bough has so many rock salt in that i had to take them out. I have a 200 kg of cabbage that is going to waist because of that.
thank you for the help