Homemade Pickled Cabbage: A Delicious Source of Probiotics

1. Prepare the Cabbage: Start by finely slicing the cabbage. You can use a knife, a food processor, or a mandoline slicer to get thin, consistent slices.
2. Salt and Squeeze: Place the sliced cabbage in a large mixing bowl. Sprinkle the sea salt over it. Then, using clean hands, massage the salt into the cabbage. Squeeze the cabbage as you go to release its natural juices. This process takes about 5-10 minutes.
3. Pack It Up: Transfer the cabbage into a clean fermentation jar or crock. Press down firmly with your fist or a tamper to pack the cabbage tightly. The goal is to submerge the cabbage under its own liquid completely.
4. Seal and Store: Cover the jar with a tight lid or a fermentation airlock lid if you have one. Leave the jar at room temperature, away from direct sunlight, for about 2 to 4 weeks. Check periodically to ensure that the cabbage remains submerged, pressing down if necessary.
5. Taste and Refrigerate: After a few weeks, taste your pickled cabbage. Once it reaches the desired flavor and tanginess, transfer it to the refrigerator. This slows the fermentation process and preserves its taste and crunch.

Serving Suggestions