• Lightly wash the cabbage or greens leaves to remove any dirt or debris.
• Sprinkle leaves with salt, lightly massage them and place in a bowl for 30 minutes to an hour, to let the leaves begin to wilt and give up some water.
• Chop the cabbage or greens into 2 inch (5cm) pieces.
• Mince or slice garlic into matchsticks.
• For a hotter dish, chop the chillies. For less spicy, leave them whole.
• Mix all veggies together and any brine that forms, and pack into a jar.
• Add a weight to the mixture. Enough brine to cover the veggies should form on its own over the next day.
• Cover with an airlock device, or a clean breathable cloth, then secure with a rubber band, or the lid ring (if using a mason jar).
• Stash it in a cool, dark place– a cellar, in a kitchen cabinet, or under the stairs or the kitchen sink. It will ferment fine in a brighter environment, too, but do your best to avoid putting the containers in a sunny spot. In fact, I ferment my sauerkraut in a conspicuous spot, only so that I am reminded to check on it every few days.
• During fermentation, the veggies should take on a slight golden color.

Care and Storage

• Remove weight and replace lid with regular tight fitting lid.
• Store in refrigerator. Enjoy within 2 months.