- 1/2 green cabbage head (approximately)
- 4–5 tablespoons salt
- 2–3 cups water
- Cut the cabbage into a half, then into quarters, and then eights. Take some, and put a layer of it into a mason jar. Pack it in well. Get about a tablespoon of salt and generously pour over the layer. Add another layer of cabbage. Tightly pack. Add a tablespoon of salt. Repeat until the jar is filled.
- Check that the jar is tightly packed. Add water until jar is filled to the top. Place jar on a tray, and add a small, heavier object on the uncovered jar to add the pressure. Leave overnight, uncovered.
- In the morning, add water to top the jar off again (if necessary). Place the lid on, and cover tightly. Leave closed jar in the kitchen at room temperature for 5-10 days to 3-4 weeks.*
- Transfer to fridge, and start eating!
*Time is all about experimentation here. If you like the cabbage more sour, leave it fermenting for a few days, or even a week or two longer. You can’t go wrong.