Those are Oriental Cabbage, It for making Kimchi.. Yea Yea I know UCK... It’s for my son.... He likes rotten cabbage..The recipe says they fit in the Quart jars better then the normal cabbage.. I am going to try and make the Kimch and then after 10 days I will put it in the canner so it’s safe to eat. There again it’s got vinegar so it should be ok to eat. I am a canning nut, It’s not worth the risk. There are also some Hot pepper in another pic. They also go in the Kimchi.. I have never made it before so this is a first!
I just finished off a pint of Pickled Vegetables that I purchased at a local Artisan Show here in Benderville. It is Diced or Shredded Cabbage, Carrots, Green, Peppers,Onions in White Vinegar, Sugar, Pickling Spice and Salt...