Step 1

Remove the outer leaves of the cabbage and set aside

Step 2

Cut cabbage into quarters

Step 3

Remove the core and set aside

Step 4

Shred the cabbage

Step 5

Place half the cabbage in a large bowl or pot and add half the salt

Step 6

Massage cabbage until it begins to sweat

Step 7

Place the remaining cabbage and salt in the bowl or pot and repeat

Step 8

Shred the carrots in a food processor

Step 9

Thinly slice the onions

Step 10

Fill bottom of jar with a thin layer of salsa

Step 11

Alternate cabbages, carrots, onions and salsa until jar is nearly full

Step 12

Make sure all vegetables are covered in the liquid brine

Step 13

Cover vegetables with a layer of cabbage leaves. Then place peices of the core on top of the cabbage leaves

Step 14

Cap the jar and leave sit for approximately 14 days, be sure to the burp the jar once during the first 3-4 days

Step 15

Move to cold storage