The Recipe


  1. 1 small head of Cabbage
  2. Sea Salt
  3. Water


  1. Slice the cabbage in thin slivers and rinse well.

    Start to put the bits and chunks into a 32oz mason jar and press down with a clean tamper, soup or wooden spoon, making sure to pack it into every space possible. We want it packed very tightly. Do this until you reach the bottom of the bottom of the mouth of the jar.

  2. Add water until your reach about 3/4 way up the jar.
  3. Add pieces of cabbage that are wider and can cover the top until you have reached the very top of the jar, and then close the jar, but not TOO tightly.
  4. Leave this mixture on your countertop for 4 days if warm weather, 5 to 6 for cooler weather.
  5. When the cabbage smells sour, but not putrid (in which case you should be safe and try again) and has an effervescent quality, place in the fridge and keep for up to 3 weeks.

    OPTIONAL: Add slice carrots, garlic, chilis, pickling spices, purple cabbage, onions or whatever vegetables your heart desires!