Sunday, November 3, 2013
We thinly sliced the cabbage using our food processor.
We used 2 TBS of kosher salt per head and massaged it to break down the cabbage cell walls. After the cabbage has excreted liquid covering the cabbage, it is pounded into a wide mouth mason jar. It is covered with an outer cabbage leaf. If liquid is needed add salt water (1 TBS salt and 1 cup of water) until the shredded cabbage is covered. It is left on the counter, in a container to catch overflow liquid, for a 3 days. Then it continues the fermentation process continues in the refrigerator. After 2 weeks, it is ready to eat.