Steps
- 1
Cabbage in 2 large bowls, salt and massage 10 mins until softens a bit. Just cover with water, and weigh down. Stand 1-2 hours. 300 ml
- 2
Rinse 3 times and drain 15-20 mins
- 3
Make the paste
- 4
Gently squeeze cabbage from water and mix with paste thoroughly and gently.
- 5
Pack in jars pressing down brine, leave 1 inch head room, seal jar.
- 6
Room temperature 1-5 days. Bowl underneath. Pressing and tasting daily.
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