Servings: many

1 medium head cabbage 1 medium head cabbage
3 TB sea or himilayan salt 3 TB sea or himilayan salt
1 lemon, juiced 1 lemon, juiced
1-2 tsp dill 1 to 2 tsp dill
2-3 cloves pressed garlic 2 to 3 cloves pressed garlic

Cut cabbage in ½ and save outer leaves. Remove hard core.
Quarter each half and thinly slice then place in large bowl
Add salt and work with hands squeezing or pound with potatoe masher until it releases juice..5 to 10 minutes
Add lemon juice, dill and garlic and mix
Press cabbage down in jar and add filtered water if not enough liquid to cover, leaving at least 1 " space from top of jar. If you do add water, put lid on and turn upside down a few times to mix.
All veggies must be in the brine.  Press down and place cabbage leaves on top and weights or flat rocks washed in vinegar to disinfect.
Let sit for one month, burping the jar and checking.

I used 1/2 gallon jar with flat rocks on top, washed with vinegar to disinfect.  All veggies must be covered with brine or it will mold. Plastic lid is best as seal is not as tight and it can breathe some.  I used ½ gallon jar with flat rocks on top, washed with vinegar to disinfect.  All veggies must be covered with brine or it will mold. Plastic lid is best as seal is not as tight and it can breathe some.