Directions

• Step 1 1. Clean and sterilize your mason jar and lid.
• Step 2 2. Cut your cabbage head in half.
• Step 3 3. Remove one layer and set aside.
• Step 4 4. Thinly slice cabbage using a knife or a mandoline slicer.
• Step 5 5. In a large bowl, combine the cabbage shreds with sea salt & massage for about 10 minutes.
• Step 6 6. Transfer the cabbage mixture to your sterilized mason jar, packing the cabbage in tightly, leaning little air room.
• Step 7 7. Once filled to the top, cover with the small layer you set aside earlier.
• Step 8 8. Close your card tightly and let sit at room temperature for 4 days.
• Step 9 9. Each day, use a wooden spoon to push the cabbage down more tightly.
• Step 10 10. On day 5, taste to test if it has fermented enough. If so, transfer to the fridge.