This head of store bought cabbage weighed 2 pounds and 11 ounces and filled a quart and pint sized jar once shredded. We didn’t add any additional spices to this batch, just salt. It will be placed in a dark pantry closet and checked weekly for 3-4 weeks until ready.
Ideally the salt shouldn’t be coarse but we had this already and it didn’t have iodine in it. In this picture below we added the salt and worked it into the shredded cabbage by hand.
The shredded and salted cabbage is being added a little at a time to the quart jar and packed with the wooden packer. If you look you can see the water that is being pulled out of the cabbage at the bottom of the jar. The shredded cabbage needs to be fully submerged in the brine solution for the fermentation process to occur.