– 6.6 lbs of white cabbage,– 0.66 lbs of carrot,– 1.76 oz of non-iodized rock salt.
Method of preparation:
1. Shred the cabbage, and grate the carrot on a fine grater.
2. Transfer the vegetables to a large bowl, sprinkle with salt and knead.
3. Cover the bowl with the vegetables and set aside for 5 hours. Stir and knead the bowl's contents occasionally, so the cabbage releases as much juice as possible.
4. Transfer vegetables to sterile jars. Add them in batches and press hard on each layer. Leave space between the cabbage and lid—it will rise during fermentation. Make sure the cabbage is juiced.
5. Close the jars with lids, but do not screw them on yet.
6. Initially, store the cabbage at room temperature - around 68 degrees F for about 10 days.
7. Cabbage expands in 2-3 days. Use a sterilized wooden spoon to pierce the cabbage to release gasses. From then on, use a sterilized wooden spoon to knead the cabbage daily, covering it with its juice.