Step 1

Cut the cabbage into quarters and slice it into thin strips.

Step 2

Combine the cabbage and salt in a large mixing bowl. Let it stand for 10 minutes.

Step 3

Massage and squeeze the cabbage and salt together with your hands, kneading it thoroughly to break up the cellular structure of the shredded cabbage. It will become watery and limp and will also release its juice. This will take 5 or 10 minutes or until the cabbage reduces its volume by half.

Step 4

Pack the cabbage into the jar as tightly as you can, pressing with your fist or a spoon, and add the liquid it released. If the cabbage isn’t completely submerged in it, you can make some brine dissolving 1.5 teaspoons of sea salt in one cup of water (250 ml) and add enough to completely cover the cabbage.

Step 5

Close the jar and set aside at room temperature out of direct sunlight for about 4 weeks. Then transfer it into the fridge.

Step 6

Serve it as a side dish with recipes like seitan, vegan meatloaf, tofu stir fry, or cauliflower steaks. It would also work great as a salad ingredient on quinoa salad or any other kind of salad.

Step 7

Keep it in an airtight container in the fridge or the freezer for up to 6 months.