gluten-free | whole30 | vegan
+ 1 1/2 - 2 pounds fresh cabbage + 1 1/2 - 2 teaspoons sea salt + mason jar + filtered water
Rinse the cabbage in cool water. Remove the coarse outer leaves and discard. Dry cabbage then cut in half, slice the halve in half to create quarters.
Thinly slice the cabbage with a knife then transfer the cabbage to a large bowl.
Add one teaspoon of the salt and with your hands, massage into the cabbage. Once wet & shiny, taste for saltiness.
Taste for a 'salty but no too salty' taste. Add more salt if needed. Massage for 3-5 minutes.
Transfer the cabbage to a clean 1-quart mason jar. Add the cabbage, pressing each handful down firmly as you fill. There should be brine on top of the cabbage once it's all pressed in the jar.
Pack a reserved cabbage leaf into the top of the jar. Place a zip-top freezer bag into the jar so it covered cabbage leaf. Fill with water and very loosely screw the lid onto the jar.
Place the jar in a dark area for 4-14 days.