Directions

1. Before you start, weigh the cabbage to calculate how much salt to use.
2. Remove and discard any dirty or damaged outer leaves of cabbage.
3. Using a paring knife, carefully cut out the core of the cabbage. Rinse well and drain.
4. Remove 1 whole outer leaf of cabbage and reserve.
5. Thinly shred the remaining cabbage with a knife or food processor.
6. Calculate the amount of non-iodized sea salt needed: 1 ½ teaspoons per pound of cabbage.
7. In a large bowl, combine shredded cabbage and salt and toss well. Let mixture sit for 15 minutes at room temperature.
8. With your hands, massage the cabbage mixture for 5 minutes to release its water.
9. In a clean and sterile 1 quart jar, pack the cabbage firmly and pour the liquid that was released during kneading on top.
10. Cut a circle the same diameter as the jar out of the reserved cabbage leaf and place it on top of the packed cabbage.
11. Place a clean and sterile weight (e.g., glass weight, rock, etc.), on top of the leaf.
12. You want the cabbage to be completely submerged in the brine at all times. If the brine doesn't completely cover the cabbage and weight, top off with a 2% solution of salt water (1 teaspoon non-iodized sea salt per 1 cup of water).
13. Cover the jar loosely with a lid or cloth (do NOT seal).
14. Leave jar at room temperature and out of direct sunlight for 2 weeks to ferment.
15. After 2 weeks, remove the weight. Seal and store in the fridge to slow fermentation and enjoy as needed.