Cooking Instructions
- 1
Mix cabbage and salt in a bowl well, working in the salt, lke kneading dough. Cover with plastic warp and let sit for a few hours
- 2
Pack wilted cabbage into wide mouth quart jar; add weight and a gurgling cover; make sure it is all submerged in brine, so add a bit of water (distilled) if needed
- 3
Store for 1-4 weeks
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