Yummiest pickled cabbage my children love | Probiotics made in your kitchen

1.Prepare the Cabbage: Finely slice the cabbage using a knife, food processor, or mandoline slicer.

2.Salt and Squeeze: Place the sliced cabbage in a large mixing bowl. Sprinkle with sea salt. Massage and squeeze the cabbage with your hands to release its natural juices for about 5-10 minutes.

3.Pack It Up: Transfer the cabbage into a clean fermentation jar or crock. Press down firmly to submerge the cabbage under its own liquid.

4.Seal and Store: Cover the jar with a tight lid or a fermentation airlock lid. Store at room temperature, away from direct sunlight, for 2 to 4 weeks. Check periodically to ensure the cabbage remains submerged.

5.Taste and Refrigerate: After a few weeks, taste the pickled cabbage. Once it reaches the desired flavor, transfer it to the refrigerator to slow the fermentation process and preserve its taste and crunch.