Make

1. Remove anybruised or damaged leaves from cabbage
2. Cut cabbage in quarters and remove core, slice thinly
3. Toss 2% salt by weight with cabbage and let sit for 20 minutes
4. Crush cabbage by hand until wilted and a lot of liquid has been released
5. Pack cabbage and juices in mason jar, filling about 2/3 full
6. Continue to mash to release more juice, until cabbage is completely submerged under brine
7. Ferment in dark place between 65-70F for at least two weeks, to taste. Tigthen lid to finger tightness and check daily to release any pressure, and to ensure cabbage is submerged in brine
8. Store in refrigerator after fermentation period

TIME | 0.5 hours

YIELD | 1 jar servings

TAGS | Sauces-toppings

PAIR | Avocado Toast , Baked Potato, Burgers, Deviled Eggs , Egg Salad, Grilled Cheese, Guacamole , Pizza, Potato Salad , Sandwiches, Sausage, Soups, Tuna Salad

NOTES |

• If more brine is needed to cover cabbage, dissolve 2 tsp salt into 1/2 cupwater as needed

• Mold will form if cabbage is not submerged in brine, so check often and repack as needed