Ingredients
- 1 small head green cabbage, about 3 pounds
- 2 1/2 tablespoons kosher salt
Instructions
- Remove any damaged outer leaves from the cabbage, cut out the core, and shred the cabbage very thinly using a knife or mandoline.
- Place the shredded cabbage in a large bowl. Sprinkle with kosher salt and massage with your hands until the cabbage starts to release its juices, about 10 minutes.
- Transfer cabbage and juices to a clean mason jar (or jars, depending on the size of your cabbage). Press the cabbage down firmly so that it is fully submerged in its natural brine. If the cabbage is not completely covered, mix 1 teaspoon of salt in 1 cup of water (a 2% salt solution) and add this to the jar.
- Cover the jar loosely and place it in a dark spot at 65°F-70°F. Check daily to ensure the cabbage stays under the brine by pressing it down if needed.
- Ferment for about 1-2 weeks until it reaches the desired tanginess. Once ready, seal the jar tightly and store in the refrigerator.