Cut them in half:
Slice them nice & thin with a knife or a food processor:
Add salt as you add cabbage. Sea salt is best, but I had pickling salt on hand, so I used that. Then start mashing it with a potato masher, drawing out the water from the cabbage:
Then pound it some more:
Then, force it all into a glass jar. I use quart size mason jars. Keep the cabbage submerged in the brine by placing a water-filled zip top bag over the opening. Place the jar on a rimmed plate and wait.
Wait some more. Continue waiting...check on it to make sure the cabbage is covered by brine. If you need to add more liquid, add salted water. I have found that this needs to sit a good 6 weeks. Leftovers (if there are any!) keep in the fridge for a looong time.
Ferments like this are a traditional food that are so GOOD for you! Give it a try; you'll never go back to store bought kraut again.
Making a new batch this week! I'm also going to start some kimchi and beet kvass in the next couple of weeks. There's a big group starting GAPS intro on Oct. 1 so we're going to do another round of it. You should check out some blogs so you can read what people are experiencing while on it. I'll link to them on the blog when it's time. It's pretty interesting stuff and you can observe without having to participate. :)
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