Ready to get into fermentation?
—pound the cabbage "quite energetically" , until the cabbage is drips with liquid when lifted out of the mix.If you'd like, now's the time to add in those desired spices or herbs I mentioned above. Chile flakes, allspice, anise seed—it all works. Want to go traditional? For 2 heads of cabbage, Flynn suggests about8. Fill your fermenting vessel
Pack the shredded cabbage tightly into your chosen vessel. Use the pounder to gently push everything down. The goal here is to leave as little room in the vessel as possible for air. Pour any brine left in your bowl over the cabbage and push down again to make sure everything is packed as tightly as possible. Make sure to leave at least two inches of space between the top of your mixture and the lid to allow room for a follower and weight .
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