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1 jar

Prep Time

15 mins

Cook Time




  • 1 medium cabbage
  • 1 tbsp sea salt
  • 4 tbsp whey (optional)
  • Shred the cabbage and add to a bowl
  • Add the sea salt and whey (if using)
  • Squeeze the cabbage with your hands for 10 minutes until it has released its juices
  • Put in a wide-mouth jar and press down so that the liquid is at least 1cm above the cabbage
  • Use the big outer leaves of the cabbage on top to ensure the shredded cabbage stays submerged
  • Close the lid of the jar and leave it in a cupboard for around 4 days before putting it in the fridge
  • It is now ready to use but will mature with age
Rejane Gwynne

Author Rejane Gwynne

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