Step 1 / 6
slice
2–3 mm ribbons
cabbage, discarding the two outermost leaves but reserving one whole clean leaf — thin shreds have more cut surface, so they release brine within the hour instead of overnight; chunks stay crunchy but ferment unevenly
Step 1 / 6
2–3 mm ribbons
cabbage, discarding the two outermost leaves but reserving one whole clean leaf — thin shreds have more cut surface, so they release brine within the hour instead of overnight; chunks stay crunchy but ferment unevenly