Ingredients:
1 head round cabbage
1-2 teaspoons sea salt

Preparation:

Rinse the cabbage.

Finely shred the cabbage and place in a bowl.

Add the sea salt and mix well. Keep mixing until the cabbage starts to get moist.

Place a plate on top of the cabbage. Place a weight such as a jug of water on top of the plate.

Leave the cabbage overnight.

Remove the weight.

Squeeze out the excess liquid.

Push the cabbage into a clean jar. Make sure the cabbage is right to the top of the jar. You can add a piece of sourdough whole wheat bread to fill the space at the top.

Screw the lid on tight. Leave in a cool dark place for at least 1-2 weeks.

After opening, store in the fridge.

Rinse if the taste is too salty.