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2 finely chopped cabbages,

1.5  tablespoons of coarse Himalayan salt.


Compress the mixture with the lid until all the air comes out and the cabbage is completely covered with the juices.
Close it hermetically.
The cabbage will continue to produce liquids. It is important to open it every day, and push the cabbage down with the lid to make sure that it is well compressed and completely covered by the juices.
After two weeks the cabbage is ready to eat and the juices are ready to drink.

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