How To Make Fermented Veggies at Home

It’s super easy and inexpensive to make your own cold ferments at home! All you need is 1 head of cabbage and 1-2 T of salt to start.
Shred the entire head of cabbage and place into a big bowl. Sprinkle 1-2 T of salt (you may want to start with less and you can always add a little more)over it and start working it with your hands. You can take little breaks because the salt will do the work of pulling the liquid out of the cabbage once it’s worked in.
Once it’s pretty wet and there’s a puddle of liquid at the bottom of the bowl, you can press it into a big jar. You want to pack it down tight so the liquid rises above the veggies.
Once it’s packed and the liquid is on top, press a whole cabbage leaf on the top to cover it and weigh it down with something clean and heavy. (I used a small jar filled with water).
Cover with a towel and put in a dark place for a few days. Check every day and press the veggies back down as the fermentation process causes them to swell and rise a bit. After about 3 days you can taste it…if it tastes good to you, you can put it in smaller jars and put in the fridge. It may need a couple more days to fully ferment.