Instructions: Coarsely chop cabbage. Toss in bowl with salt. In half an hour, stir. In another half hour, wash cabbage and drain. Gently squeeze out liquid with your hands. Mix with rest of ingredients in non-reactive bowl or glass jar. Cover tightly with plastic wrap or plastic jar cap. Chill. You can eat it now or later. It will age in the refrigerator. The taste becomes a little stronger and more fermented as time passes. For faster aging, leave at room temperature for a day or two. You will find a stage that is right for you. Makes scant pint.

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