• 2 kg shredded cabbage
  • about 3 tbsp salt


Shred cabbage finely, put it in a large pan. Rub salt with your hands into the cabbage. Pack gently with hands or potato masher in a large sterilized glass container (sterilize the jar by rinsing with boiling water). Cover with a plate and put a weight on it (a heavy stone will do) to press down the plate and compress the mixture. Depending on the temperature, fermentation will be complete in 2 – 4 days.

Taste it on the 4th day. If it is sour enough, it is done. Otherwise leave it for a day or two more. When ready, refrigerate.

Serves 20