5 lbs organic cabbage, thinly sliced or diced
3 tbs sea salt
Mix the cabbage and salt in a large bowl.
Cover with cheesecloth for an hour or so, until it gets juicy.
Pack into a clean stone crock.
Find a plate that will fit the inner circumference of the crock and weigh down the plate to hold the cabbage firmly packed.
Let ferment for 5 to 10 days at around 72 degrees F.
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