- You will need a fermentation container, some fermentation weights, a large mixing bowl, and a knife. Make sure your equipment and work surface are all clean, as dirt can contaminate and affect probiotic growth.
- Remove the outer leaves of the cabbage, (I save about 4 from each to use later). Slice the cabbage very thinly and place in the mixing bowl. A food processor with a big blade works well, too.
- With clean hands, add the salt and mix thoroughly around the cabbage for about 10 minutes. This will release some of the cabbage’s natural juices.
- Put the sliced cabbage in your container. Pack tightly by pushing down so the natural juices cover as much of the cabbage as possible. You might have to add extra salt water to ensure the cabbage is completely covered. (I mix one cup of filtered water with a teaspoon of salt.)
- Then layer a few of the saved outer cabbage leaves on top and add the weights to hold the cabbage underwater.
- Cover the jars with a clean cloth and elastic band so bugs can’t enter. Leave on the countertop at room temperature.
- Wait and watch it ferment, checking and tasting daily. It will ferment differently depending on the climate. Fermentation is faster in warmer weather and it’s normal to see some bubbles, froth, or a little slimy discoloured cabbage on the top. Just skim off and remove. (You don’t want to see mould growing!)
- Once at its desired tang (usually a few weeks), pack fermented cabbage into smaller jars and store in the fridge. Will keep for months.