Yields two x 1000 milliliter jars.
This recipe pickles the cabbage by way of lactic fermentation. There is no vinegar and no cooking involved. The cabbage is cured and salted and pounded into jars then left to ferment with natural yeast and bacteria. The fermentation will result in a reduced PH (increased acid) and in turn kill all the harmful bacteria. I always have a brine made with filtered water to add to the jars as I rarely get enough moisture drawn from the cabbage to keep it submerged.