Ingredients:
- 1 lbs chopped cabbage (green or purple), keep one of the inner leaves intact.
- 1/2 Tbsp salt
- Chop the cabbage and add 1/2 Tbsp salt.
- Mix and squeeze with your hands or some pressing tool
- Leave it for 15-20 mins.
- After that, start packing it in a quart gallon jar. Make sure it’s very tightly packed. Use some tool.
- Add about 1/2 cup of cabbage, pack, add more. If you don’t have enough liquid for the cabbage to be covered, make a brine, 1 cup water, 1 1/2 tsp salt. Top with it.
- Add the cabbage leaf on top.
- Add a weight on top of the leaf.
- Close with fermenter lid, put it on the top of refrigerator, wait for about 10-14 days.
Instructions:
