- 1 large head of cabbage (about 6" in diameter) chopped
- 1/2 clove of garlic minced
- 1 1/2 Tbsp unrefined sea salt
I mixed everything together; completely filling my large glass bowl. I mashed it down best I could then I let it sit for a few minutes, before transferring it to 2 liter mason jars, firmly packed to the shoulder. I left them in the cupboard for 3 1/4 days, then refrigerated...
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