July 1, 2015
Cabbage (as much as you want)
Sea Salt – about 1 tbsp per 2lbs
Sharp Knife + Cutting Board
Coffee filter/rag/wash cloth
- Sliced the cabbage thinly. It may look like a lot of cabbage, however this will shrink!
- Sprinkle the salt over the cabbage. This is a general guide of 1 tablespoon of salt per 2lbs of cabbage.
- Make sure to use Sea Salt and not Table Salt. You need enough salt as it draws moisture out of the leaves via osmosis, and it keeps the fermenting liquid inhospitable to bad bacteria.
- Give it a good massage! I like to use my hands but you can use a potato masher or even the blunt bottom of a cup or jar. You’re breaking down the cell walls and extracting moisture.
- Pack it in. Use a clean glass jar and press it down hard. Tamp it down and you’ll notice how the liquid rises above the solids. You need to weigh it down to keep it away from floating. You can use a ziplock bag with water or plate, whatever works for you.
- Finally, cover the top with breathable barrier (like coffee filters) to keep away dust and bugs but to allow airflow as well. Secure with a rubber band and set in a cool place to ferment.
- Check everyday to make sure the shreds stay under. Taste every few days. It is done when you think it is yummy!! It will store in the fridge for months!