by THEYUMMYBOWL
This small-batch fermented red cabbage is crunchy, tangy, and packed with gut-friendly probiotics—no vinegar or fancy tools needed!
Remove the outer leaves from the red cabbage and cut it in half. Set one half aside for another recipe (or double this batch!). Slice the other half into quarters, cut out the core, and finely shred using a sharp knife or mandoline.
Place the shredded cabbage into a large bowl. Sprinkle with fine sea salt (about 1 tablespoon per pound of cabbage) and massage it with clean hands for a few minutes until it softens. Then,