Mary, I shred the cabbage, sometimes food processor, sometimes hand cut, sometimes cabbage shredder. Then add some to a crock, salt it, not too much (because you will continue to salt every layer), then pound it until it starts to juice. (use a small childrens bat) Keep doing this until you run out of cabbage. I use a 3 gallon crock to pound and then put it in a gallon crock to ferment. Once you are done, put a inverted saucer on top then I use a ziploc full of water to weigh it down. You want to make sure the cabbage is cover in it's juice. Put a towel over it and put in a cool spot for 4 weeks. You have to check it at times to scum the fungus. Don't let the smell fool you!! It stinks! After 4 weeks, I bring it in the house from the garage and let it sit a couple days at 70 degrees, then jar it up and refrigerate or baggie it up and freeze. I don't process it to can on the shelf because the heat destroys the bacteria that is good for your gut.Originally Posted by Mary9915
So good! I have so many friends every year that want some.
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