Massage for several minutes, until the brine comes out of the vegetables, or let stand about fifteen minutes.
Compress everything in a fermentation jar. Cover with a fermented weight or a reserved cabbage leaf to keep the vegetables under the brine created by the vegetables.
Close the lid not too tightly, to allow the gases to come out (or use an airlock).
Leave to ferment for three to six weeks, to taste. After the first opening, store in the refrigerator.
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