Preparation

• Step 1

  Place the sliced cabbage into a large bowl. Sprinkle the salt evenly over the cabbage. Place a thin towel over the bowl and set aside for 2 hours (preferably in sunlight).

• Step 2

  Meanwhile, sterilize the jar. Fill the jar with boiling water and let it sit for 5 minutes. Drain the water and completely dry out all the surfaces of the jar. 

• Step 3

  Remove the towel from the cabbage and knead the cabbage in the bowl for about 5 minutes until the cabbage is tender and liquid is extracted from it. 

• Step 4

  Use your hands to divide the cabbage into 4 equal portions. Reserve all the cabbage liquids. Place the first portion of cabbage into the container and tightly press down. Place 1 bay leaf over the first layer of cabbage and continue adding the remaining 3 layers, making sure to add 1 bay leaf between each layer. Once all the cabbage is in the container it should reach about 1 inch below the rim of the container. Pour all of the cabbage liquids into the container. Most of the cabbage should be covered with liquid. If needed add room temperature water until the cabbage is submerged in liquid. Close the clamp of the jar tightly. Place a towel over the jar.  

• Step 5

  Store the cabbage container in a dark spot for 4 days. After 4 days carefully open the clamp of the jar and enjoy. Serve the cabbage at room temperature or cold.