>>257Preparations
1) Chop the head of cabbage finely. What we want are long lengthwise cuts so you have nice long strands of cabbage.
2) After chopping your cabbage you will need an item I forgot to add. A fuarrrking big mixing bowl.
3) place the cabbage in the mixing bowl.
4) Measure out your salt (1 tablespoon per head of cabbage is a good estimate, look up others if you ain't happy with that)
5) put the salt in with the cabbage in small doses. After each does mix the cabbage gently with your hands. Keep doing this until you have used up all your measured salt.
6) Keep mixing it until you are happy.
7) leave it for an hour or so and let the liquid drain out of the cabbage (overnight if you wish the time may vary from cabbage to cabbage)
8) After following the above pour some of the liquid which has collected in the bowl into your container. Then start stuffing the cabbage into it as tightly as possible a little bit at a time using your fist or rolling pin to press it down. (we do this to avoid air bubbles which can fuarrrk up the fermentation.)
9) after stuffing it all into the jar make sure the cabbage is bellow the water line. (if not top it up with brine (water and salt of 1.5 teaspoon per quart) You can also use one of your disgarded cabbage leaves and/or a shot glass to weight the cabbage down under the water line. we do this to prevent the cabbage from rotting.
10) Seal that container and label it with today's date and leave it on the counter. Keep checking on it to make sure nothing is gone wrong. Three days can be good enough but you can leave it for up to a month. To stop it from becoming too sour you can place it in the fridge after it tastes okay to you.
Note: A scum may develop on the top surface but this can be just skimmed off (do not worry about it, it is all part of the process)
