Put a good amount of cabbage in a 1L mason jar, cover with a 3-5% mixture of non-iodized salt and filtered water (iodine and chlorine kill the process). Let sit at room temperature for 5-10 days, feel free to open the lid to expel gas and mix the top forming yeast back in.
That will give you saurkraut or kimchi, depending on how you spice it.
Put a good amount of cabbage in a 1L mason jar, cover with a 3-5% mixture of non-iodized salt and filtered water (iodine and chlorine kill the process). Let sit at room temperature for 5-10 days, feel free to open the lid to expel gas and mix the top forming yeast back in.
That will give you saurkraut or kimchi, depending on how you spice it.
Put a good amount of cabbage in a 1L mason jar, cover with a 3-5% mixture of non-iodized salt and filtered water (iodine and chlorine kill the process). Let sit at room temperature for 5-10 days, feel free to open the lid to expel gas and mix the top forming yeast back in.
That will give you saurkraut or kimchi, depending on how you spice it.