- 1 head green cabbage
- 1 head purple cabbage
- 5 medium carrots, shredded
- 1 (3-inch) piece ginger, diced
- 5 cloves garlic, minced
- 4 tablespoons salt
Peel off the outside three layers of each cabbage. Reserve for later use. Chop remaining cabbage into strips about a half-inch thick. Place in separate bowls. Shred carrots into a bowl. Place remaining ingredients in their own bowls. Clean the container with warm, soapy water. Begin with a handful of each vegetable and place in container. Add 1 tablespoon salt. Mix until salt is evenly distributed. Repeat previous steps until all the vegetables are used. Let sit for three hours covered and unrefrigerated. After three hours,remove the lid and begin to press vegetables down. Liquid should begin to be released. Once the vegetables are completely submerged under the liquid brine, place saved whole cabbage leaves on top of the vegetables so they are completely covered. Place a plate, stone or other flat object over the leaves so when the weight is applied, it will evenly press them down.
Get two clean plastic bags, such as garbage bags and double bag them (place one bag inside the other). Then place into container. Place a weight such as jugs filled with water, stones or a heavy cast iron pot in the bags sitting in crock. Pour water into the plastic bags so that the water gets into every crevice and makes it airtight. Place out of the way in a closet or pantry where it can be left alone for six weeks.