Fermented sour cabbage

Wash the cutting board, knife, big bowls and glass jars with soapy water, rinse several times and finally with boiling water.

Dry the bowls and jars in a 180F oven for 20 minutes; air-dry the cutting board, plastic lids and knife.

Remove the outer layers of the cabbage, discard the end of the stem and cut into 4 even pieces; washing is optional, but then let it air dry.

Weigh the cabbage and weigh out iodine-free salt at 2 to 3 percent of its weight.

Rub the salt over the cabbage, getting between every leaf, about 15 minutes.

Cover with plastic film and leave at room temperature overnight so the salt draws out moisture and the stems become pliable.

Pack the cabbage into the jars, ideally leaving 2 to 3 inches of space at the top for the carbon dioxide; pour in the cabbage juice.

If the liquid does not cover the cabbage, top up with a 2 to 3 percent salt solution; press down with a weight. Ferments in about 3 to 4 weeks, or about 2 weeks with old pickling brine added.

Ready when the green leaves have turned light yellow and it smells fermented and complex.