3 large heads of Nantahala, NC cabbage, cut like slaw (other cabbages will work, but they aren’t like Nantahala’s! It’s sort of like eating Vidalia onions.)

Pickling Salt
Very large mixing bowl or pot.
7-9 quart-size Mason Jars with 2-part lids (sterilized)
Baking or casserole pan that will hold all jars. This is used to catch juice that bubbles out of jars during fermentation.

How to:

1. Cut or shred cabbage like you would for coleslaw.

2. Place as much cabbage as your bowl or pot will hold and sprinkle with salt until it is salty tasting.

3. Pack jars tightly (not overly), leaving a head space of about 1 inch. (Continue doing this until all jars are packed.)

4. Clean the rim of the jar carefully with a damp paper towel and screw on the lids just enough so they won't come off.

5. Allow to stand at room temperature for 6-7 days.

6. During this time the salt will cause the cabbage to ferment and bubble out from under the lid. This is not a problem. If necessary, just drain it out of the pan. Once the fermentation process stops (about 6-7 days), clean off the jars and store them. You may store them at room temperature or refrigerate. Refrigerate after opening.

Options: Add a chopped hot pepper and/or garlic to the cut cabbage.

Recipe compliments of Ruth Kisselburg of NC