Overview
Ingredients
- 1 medium cabbage
- 1 tbsp sea salt
- 4 tbsp whey (optional)
Instructions
- 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
