4-5 lbs. Finely sliced, grated, or chopped (shredded) Cabbage
(Suggestions for different flavors)
Caraway Seed (just a tablespoon), and/or
Onion (chunk up a whole onion, any type), and/or
Garlic (several cloves)
5 Liter (or smaller-adjust amount of cabbage if using a smaller Jar)
2% (20 grams of Himalayan Pink Salt per liter of water)
7-9 days on counter, and another 12 weeks in the refrigerator, or another 6 weeks at 55ºF
1. Remove the outer leaves of the cabbage, cut out the core, and slice the cabbage.
2. Place it loosely in the Jar with any optional ingredients under the cabbage.
3. Add the brine to fill the Jar, to just below the neck.
4. Place Brine (Submersion) Bowl, fill & insert the Airlock, lock the Jar & cover.
5. Leave at 72º-78ºF for 7-9 days.
6. Move to the refrigerator for 12 weeks or to 55ºF cool storage for 6 weeks.
If the juice tastes very salty or still has a cabbage flavor when the time is up, then it is not finished and it needs more time.
The cabbage can be left in the kvass until the level of liquid is becoming lower than the cabbage, at this time remove the cabbage because if it pokes out of the brine it will spoil more quickly.
For higher juice to pulp ratio, run the cabbage through a low-temperature masticating juicer, and add both the juice and the cabbage to the Jar as directed in step 2. When it is ready, strain out the pulp.