Directions

• Peel off an outside cabbage leaf to use for pressing the veggies down later.
• Quarter the cabbage,  slice them into thin ribbons and then slice in half again.
• Shred the carrots with the grating tool on a food processor or with a handheld grater.
• Dice the garlic and thai peppers.
• Put the cabbage and salt in a large bowl and start to crunch the cabbage with your hands. The cabbage will start releasing it's juices and will get a bit softer. I like to top off the jar with extra water if needed.
• Add in the rest of the ingredients and mix well.
• Tightly pack the veggies into a half gallon mason jar.
• Add the piece of cabbage leaf you saved from earlier, push down everything below the juices.
• Top off with extra water if needed.
• Put a lid on top, you may need to "burp" it from time to time.
• Leave your jars in a slightly warm area, around 65-75 degrees, let nature do it's thing.
• Check up on it, you should see air bubbles coming to the surface. That's a good thing! You should not see mold, green, white, blue, brown or really any color that isn't normal. If it looks or smells off toss it and try again.
• You can taste it after the 3rd day to see at what stage of fermentation your tastebuds prefer.
• The yeasty flavor will subside only after being kept in the refrigerator.
• After you hit the right amount of sourness desired, put your jars in the refrigerator. Normally I wait about 3 days but you can eat it at anytime. It's fun tasting the vast differences from start to finish to refrigerator.