I manually massaged a shredded 3kg cabbage with 2 tbsp of salt until crushed and enough of it’s own juice to cover it in the bowl. It took 20mins while watching TV. Then I placed in 2 sterilized 1.95litre jars (dill cucumbers) and flipped them over daily to keep juices going. When ready in 4 days IÂ added some hot paprika, Tabasco sauce and a tich of Apple Cider vinegar, mixing well to make an imitation Kimchi.
This with cottage cheese on a brown bread roll makes not only a healthy fermented meal for lunch but is great exercise for underarms. Lasts well enough outside fridge for 2 weeks or more.