* Cabbage * Salt
Procedures : Wash cabbage and cut into quarters. Remove core, then shred cabbage finely with sharp knife. Place a layer of cabbage in a wide mouthed jar or crock, sprinkle with salt and press down firmly. Continue to layer til the jar is full. Cover top with a clean cloth, put a plate on top and add a weight to weigh it down. Place jar in a warm place to ferment. After a few days remove the froth on top, replace cloth, plate and weight, allow to stand for another 3 days, then repeat process. The jar should now be moved to a cool place and ready in 2 weeks.