Prep Time

15 minutes + 2 days

Prep Notes

• Soak finely chopped cabbage in water
• Keep a big leaf of cabbage aside

Yields

About 500 grams

Ingredients

• 1 medium size finely chopped cabbage, carrots may be mixed in too.
• 1 leaf of cabbage
• 1/2 tbsp sea salt or Himalayan salt

Directions:

Drain the soaked cabbage in a bowl. With clean hands rub sea salt into the cabbage. Keep rubbing till it gets soggy. Put this into a clean glass jar, press down with a wooden spoon so it tightly fits in. There should be enough water on top (self-generated while rubbing). Cover the top of the chopped cabbage with the cabbage leaf. Cover the jar with a clean piece of cloth and fasten with a rubber band. Leave in a dark corner of your kitchen for 2 – 3 days (keep checking for sourness). Once sour keep in the fridge.

Notes:

For fermentation it depends on the weather. If the weather is warm it could be ready in a day