And it’s ridiculously easy: shred a whole, large cabbage in the food processor or thin-slice by hand. Mix with a full tablespoon of salt and a little liquid from a jar of pickles (or other fermented vegetable product) and pack into a lightproof container with something heavy, like a jar full of water, sitting on top to keep the cabbage under the liquid. Cover with a towel to keep the bugs off. Wait a week or so, and eat. Not simple enough? Okay, here’s something even easier. With sprouting, you just let nature take its course.
