- 1 whole cabbage
- 2 tsp salt
Level of difficulty Easy
Cost Budget Friendly
Shread the cabbage using a food processor.
In a big bowl, rub the salt into the cabbage and let sit for 30-60 minutes. It will release some water.
In a wide mouth jar pack down the cabbage and the liquid, put a weight on top and leave to ferment for at least 3 days. Then keep refrigerated.