Ingredients
- 1 medium green cabbage (about 2–2.5 lbs)
- 1–1½ tbsp non-iodized salt (sea salt or kosher)
Instructions
1. Prep the cabbage
Remove outer leaves, then finely shred the cabbage. Set aside a clean outer leaf for later.
2. Add salt & massage
Place the shredded cabbage in a large bowl. Sprinkle with salt and massage/squeeze for 5–10 minutes until it softens and releases liquid.
3. Pack the jar
4. Weigh it down
Use a fermentation weight, small jar, or clean object to keep cabbage below the brine.
5. Ferment
6. Taste & store
Once it reaches your preferred sourness, seal and refrigerate.