Instructions

Slice cabbage thinly with the knife, sprinkle with the salt and let it sit for 10 minutes.
Massage cabbage with your hands until it is softer and juices are coming out.
Pack tightly baggage in a clean glass jar and let sit in a dark place at room temperature 3-5 days.
You know it is ready when small white bubbles are formed on top of the jar.
Store in a refrigerator for up to a month.

This is a recipe by

Tatyana Zinchenko