Prep Time: 10 Min
Cook Time: 10 D
Ingredients
Prepare for the fermenting process. Make sure the jars, knives and cutting boards are clean and dry, to ensure a proper fermentation of the cabbage.
Place cabbage on a cutting board, remove the outer leaves. Cut in half, then in quarters, cut off the core. Thinly slice cabbage.
Place cabbage in a large bowl.
Sprinkle salt over it. Using your hands, squeeze and massage the salt into the cabbage.
Add cabbage to the jar(s). Pack it tightly. Pour any liquid released while massaging the cabbage.
If you have clean stones, weigh down the cabbage, to keep it in the liquid.
Cover the jar , but don’t close tightly. You can use the lid, but don’t tighten it, or cover with cloth and secure with a rubber band.
The cabbage will continue releasing liquid in the next 24 hours. You can press it down from time to time.
If the liquid released, has not risen above the cabbage after 1 day, add more liquid.
For every 1 cup of water, add 1 tsp of salt. Add the liquid to the jars to submerge the cabbage.
Ferment for 3-14 days. It usually takes me 10-11 days to reach the desired taste.
Keep the jars preferably at a temperature between 60-75 F and away from direct sunlight. The cooler the temperature, the better, but the fermentation process might take a little longer.
Start tasting the fermented cabbage after day 3 and when it tastes right to you, remove the weight and close the lid on the jar. Keep in the fridge for up to 2 months.