Step 1

Shred the cabbage and put it in a large bowl.

Step 2

Remove stems from collard leaves, roll the leaves, and slice vertically into 1-inch pieces. Turn and chop horizontally into 1-inch pieces. Repeat with all of the remaining collard greens.

Step 3

Mince parsley and garlic cloves and add to cabbage and collards. Add the lemon juice.

Step 4

Sprinkle in the salt and mix well with clean hands, massaging in the salt. Pound with a Cabbage Crusher or potato masher for 5 minutes to allow the juices to come out of the cabbage.

Step 5

Transfer to a clean fermentation vessel. Pack down firmly using a clean fist, or a wooden spoon or pounder. The brine should come at least 1 inch above the level of the vegetables. If it doesn’t, add brine as needed.

Step 6

Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.

Step 7

Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.

Step 8

Once the kraut is finished, put a tight lid on the jar and move to cold storage. The kraut's flavor will continue to develop as it ages.