• Combine shredded veggies in a large mixing bowl.
• Add salt, and massage with your hands for 5 minutes, until a lot of liquid (brine) forms.
• Sprinkle seasoning blend in to taste and mix well.
• Pack veggies and liquid into a quart/liter sized or larger glass jar.
• Make sure to get every last drop of brine that formed in bowl into the container(s)!
• Pack down contents so that surface is even and flat.

Ferment

• Place a lid or plate that fits into the container on top of the surface. Add a weight like a sterilized rock, or a small jar or a zip-top bag filled with water. OR, if using a fermentation weight/airlock kit,, add the weight(s) to the jar.
• There should be enough brine to completely cover the contents when weighed down.
• If not using a fermentation weight/airlock, cover container with a dish towel or tea towel to keep out flies and dust. Secure with a rubber band, twist ties or elastic strap or add airlock lid if using a kit.
• Stash it in a cool, dark place, out of direct sunlight.

Cleaning

• Check on it every few days. Mold and/or yeasts may form on the surface. THIS IS NORMAL. Remove weight and lid, and wash them with warm soapy water. Scoop out any surface mold, getting as much as you can. Don’t worry if you don’t get it all. Then stir the contents and re-pack the surface. Any residual mold will quickly be killed in the acidic environment of the brine. The contents are safe under the brine.
• Cabbage will start to ferment within a few days. It’s up to you how long you want to let it ferment. Two to six weeks in the winter and 1 to 4 weeks in warmer months are typical fermentation times.