This is so quick and easy, and an ideal intro to making your own fermented foods.
There are many health benefits of incorporating fermented foods into the daily diet – by not heating the food natural enzymes and nutrients are preserved, supporting beneficial bacteria in the gut, making B vitamins and minerals more available for absorption.
Eat a little every day and your gut will be a really happy place 😃
1 large red or green cabbage, 4 tsp sea salt
Peel off and discard tough outer cabbage leaves, cut cabbage into four, remove core and discard, (or munch on) slice cabbage finely.
Place in a large mixing bowl and sprinkle with sea salt.
With clean hands work the salt through, massaging and pummeling until the cabbage is soft and pliable, which happens quite rapidly. Ensure there is plenty of liquid worked out of the cabbage/salt mixture to cover it in jars.
Pack the cabbage firmly into clean jars, (makes about 3 med sized jars, depending on cabbage size.) Make sure the cabbage is covered with liquid and leave 2 cm at the top as it will expand.
Cover with the correct fitting jar lid and store out of sunlight at around 10-20 deg C.
Check each jar daily. Open, smell, taste, ensure liquid covers cabbage. After a few days it will begin to bubble, indicating fermentation. After a few more days it will taste and smell sour. When the desired taste for you is reached place it in the fridge, which stops further fermentation.
Eat some daily and enjoy