"The crunch. It’s all about the crunch with this one. I find that the jarred version at the supermarket is missing that all important textural component, due to the pasteurizing process. The vinegar isn’t necessary, but a little “extra” sour goes along way with me." - Sheamus
1/8 cup kosher salt
2 quarts of water
1 head of green cabbage, sliced ¼"x¼"
1/4 cup white vinegar, or apple cider vinegar
In a stainless steel bowl, mix salt, water and cabbage. Cover with cheesecloth and place in a cool place (less than 75 degrees) for 7 - 10 days. Add vinegar and transfer to refrigerator to chill before use. Kept covered, it should last for
2 - 3 weeks in the refrigerator.