Sterilize your jars before starting.

Slice the cabbage into thin strips (julienne) using a mandolin or a knife.

Place the cabbage in a bowl and, wearing gloves, massage it together with the salt until it starts releasing its natural juices.

Cover the bowl and let it rest overnight (around 12 hours).

Pack the cabbage tightly into the jars and pour in the liquid released during the resting time until the cabbage is fully submerged. Close the jars firmly.

Leave them to ferment in a dark place at room temperature. You will start noticing the fermentation process after just one day, but the longer it ferments, the deeper the flavour and the better the result.

A recipe video will be coming soon, but for now, we encourage you to experiment and discover your own favourite combinations. Try adding spices, herbs, or other flavours — and we would love to hear about your creations!