• Large head of red or green cabbage
  • 1/3 cup salt


  • Sterilise glass jars and their seals.
  • Wash and dry cabbage. Quarter the cabbage, discard core then shred it finely.
  • Transfer shredded cabbage to a glass mixing bowl and sprinkle salt over top. Mix salt in with the cabbage. Weight down the cabbage to keep it submerged in the liquid that is/will be released from the cabbage.
  • Transfer to the sterile jar(s). Ensure that the cabbage is submerged in the liquid. If needed, add 1 tsp of salt in 1 cup of water to fill the jar, ensuring that the cabbage is submerged.
  • Cover the container with cheesecloth and tie it tightly (use rubber band or string).
  • Store in a cool place (temperature range 65 to 75 degrees F).
  • Let stand for 1 week to cure, cover, then refrigerate.
  • Pickled cabbage can last up to 2 weeks in refrigerator.