Slice the cabbage thinly.

Remove the outer leaves and core. Slice into thin ribbons.

Keep one clean outer leaf aside—you’ll need it later.

Weigh your cabbage.

Use about 2% salt by weight (roughly 1 tablespoon per 1½ pounds of cabbage).

Precision helps fermentation stay safe and balanced.

Massage the salt into the cabbage.

Yes, massage it. Get in there.

After 5–10 minutes, the cabbage softens and releases liquid. That brine is gold.

Pack it tightly into a clean jar.

Press firmly with your fist or a spoon.

The liquid should rise above the cabbage.

Use the reserved cabbage leaf as a cap.

Place it on top and push everything down so all cabbage stays submerged.

Submerged = safe. Exposed = risky.

Cover loosely.

Use a fermentation lid or a loosely screwed lid.

Gas needs to escape. Trust the bubbles.

Let it ferment at room temperature.

Store out of direct sunlight.

Taste after 3–5 days. For deeper flavor, ferment 2–3 weeks.

Move to the fridge once you love the flavor.

Cold slows fermentation and locks in taste.