Cook
10m
Ingredients
Method
Turn cooking mode on
Step 1
Start with a medium head of cabbage (2 to 2.5 lbs), remove the outer leaves and save one.
Step 2
Finely shred the cabbage, add 1 tablespoon sea salt, and massage in a large bowl until it softens and releases brine (5–10 mins).
Step 3
Pack the cabbage tightly into a clean jar and pour extra liquid on top.
Step 4
Use the reserved leaf to press the cabbage down and keep it submerged. Add a weight if you want.
Step 5
Cover loosely and let it ferment at room temperature.
Step 6
Taste after 5–7 days; it’s usually best around 2–3 weeks.
For
1
M
I
1
medium head
Cabbage, 2 to 2.5 lbs
1
tbsp
Sea salt
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Cook
10m
Ingredients
Method
Turn cooking mode on
Step 1
Start with a medium head of cabbage (2 to 2.5 lbs), remove the outer leaves and save one.
Step 2
Finely shred the cabbage, add 1 tablespoon sea salt, and massage in a large bowl until it softens and releases brine (5–10 mins).
Step 3
Pack the cabbage tightly into a clean jar and pour extra liquid on top.
Step 4
Use the reserved leaf to press the cabbage down and keep it submerged. Add a weight if you want.
Step 5
Cover loosely and let it ferment at room temperature.
Step 6
Taste after 5–7 days; it’s usually best around 2–3 weeks.
For
1
M
I
1
medium head
Cabbage, 2 to 2.5 lbs
1
tbsp
Sea salt
+ Add all to shopping list
Made it? Claim it.
Cancel
