Step 1

Add all the ingredients to a large bowl. Using a potato masher or cabbage pounder, stir and press the mixture for 2-4 minutes until it starts to break down and you see a bit of juice being released.

Step 2

Let the bowl sit, covered, for 30 minutes. You can stir and press again if you'd like or not - it's up to you.

Step 3

Press the cabbage mixture down firmly into a wide-mouth mason jar with a wooden spoon, removing as much air as possible and pressing out the juice. You should have enough juice to cover the cabbage, but if not you can add a tablespoon of room temperature water (filtered if on city water). Use a glass fermenting weight to keep the cabbage submerged.

Step 4

Attach an Easy Fermenter Lid and set the dial to the day of the month. Let jar sit on counter for 2 weeks. Remove special lid and replace with a regular storage lid before placing in the refrigerator for another week.

Step 5

It's ready to eat after the 3 full weeks (maybe before if you think it's okay). It will keep in the fridge for a long time - but our smaller jars never last more than 2 weeks.