Instructions

1. Clean and sterilize your bowl, chopping board, and storage jar. Everything should be clean for this process.
2. Combine the cabbage and salt in a clean bowl. Set aside for about 3 hours.
3. Use clean hands to agitate and squeeze the cabbage. You will notice liquid will run off – do not discard this liquid. Tip the mixture and liquid into the sterilized jar. 
4. Do not seal the jar, but place a small square of muslin or cheesecloth over the top and secure with an elastic band. Leave to stand at room temperature for about 3-4 days.
5. The fermentation will turn the cabbage very acidic and is ready to use. Store covered in the fridge.