1 small head of purple cabbage
1 tbsp sea salt mixed with 1 cup of water
- chop cabbage, add to jar
- pour salty water mix over the top and continue to add filtered water until the cabbage is submerged
- seal the lid (best if there’s a small amount of air that can escape by either keeping the lid slightly loose or using a jar that doesn’t have a super tight fitting lid).
- allow to sit for 4-6 days. Refridgerate