15 minutes + 2 days
- Soak finely chopped cabbage in water
- Keep a big leaf of cabbage aside
About 500 grams
- 1 medium size finely chopped cabbage, carrots may be mixed in too.
- 1 leaf of cabbage
- 1/2 tbsp sea salt or Himalayan salt
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.
For fermentation it depends on the weather. If the weather is warm it could be ready in a day