TammyM
1 cup of sugar is correct; it's balanced with the 3/4 cup of vinegar. But you don't HAVE to use that much. I think the recipe was written for a Napa cabbage that's a bit larger than the ones in the market today. The ones today only seem to be about 75% the size of Napa cabbages from a few years ago.
Why thank you! It certainly does force me to be creative sometimes: What do you do with three bunches of basil that are all going wilt within a day or two? But I'm having a lot of fun with it.
Mentioning Alton Brown again, I have to say that his method for preserving loose salad greens is AWESOME. You wash the greens, spin them dry, then lay them out on paper towels. You roll the towels up and put them into an airtight bag (I use the gallon-sized Ziploc freezer bags), press out as much air as possible without crushing the greens, then use a straw to suck out as much additional air as possible. Then you keep the bag in the refrigerator. Using that method, lettuce has stayed crisp for ten days and more.
Bob
