Ingredients

The following ingredients have 1 Servings
  • 5 lb cabbage (red or green)
  • 3 tbsp pickling salt
  • 1 ½ tbsp salt per 4 cup water for Brine
  • 1 Cabbage leaf per jar (optional)

Instruction

  • Quarter cabbage and cut out the solid core.
  • Lay cabbage flat on mandolin (so rounded side is up) and slice thinly into 1/16” strips (1/8” strips would be my recommended maximum thickness).
  • Add each quarter of strips into large bowl, sprinkling with salt as you go. Ideally let them sit for 30-60 minutes to extract additional water. You may also gently massage the shreds with clean hands to work additional water out.
  • Pack tightly into sanitized gallon crock, ½ gallon jars, or vessel of your choice.
  • Lay a large cabbage leaf over the top of the cabbage to prevent anything from floating to the surface.
  • Add brine only as needed to cover top of cabbage.
  • If using a mason jar, place the lid on loosely enough for the fermentation to burp if needed. Don’t screw it on tight or you risk the jar exploding from pressure.
  • Set your fermentation vessel out of direct sunlight in a room temperature location to allow the fermentation process to start.
  • Check the fermentation every few days and remove any growth that may appear on the surface.
  • Let ferment for around 6 weeks, tasting periodically so you can stop it when it reaches your desired flavor profile.
  • Place in fridge to stop fermentation and store for months.