This gut friendly food is just soooooo easy and cheap to make.
I used a red cabbage and a green/white cabbage, made them separately but filling a large jar with both, one on top of the other, and the green/white cabbage ended up all these lovely colours!
I left for 4 weeks then decanted into jam jars.
For every pound of cabbage I used 2 teaspoons of mineral rich rock salt.
Simply shred your cabbage by cutting into quarters then finely slicing. Put this into a large ceramic or glass bowl with the salt and massage the shredded cabbage for about 15 minutes, or until lots of water has been drawn out and you can feel the fibres in cabbage have broken down. Pack into a large glass or ceramic container making sure the liquid covers the cabbage when you have put a weight on it—I used a mason jar with glass weights.
Leave for a few weeks—2 weeks light ferment, 4 weeks stronger ferment—then jar up.
If you grow the cabbages in living soil then it’s even cheaper and full of your local biome, which is just perfect for your gut.