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1 small (1 lb.) green cabbage,
shredded fine (about 6 c.)
2 tsp. salt

Combine cabbage and salt in large bowl. Let stand 10
minutes or until cabbage starts to get limp and some liquid is
released. Press all the cabbage tightly into 1 pint canning
jar and add cabbage liquid. Press cabbage down to submerge,
then top with wad of crumbled waxed paper to hold cabbage under
liquid. Cover jar with lid, then screw loosely with band (do
not close tightly). Place jar in glass bowl or other nonmetal
container and let stand at room temperature 8 to 10 days or
until fermentation stops. Some liquid will rise out of jar.
Always keep cabbage under liquid. Press down and add another
wad of wax paper to keep submerged.

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