Sea saltApproximately 2% of the cabbage weight; do not use iodized salt~2 tbspest.
Drinking waterFor washing cabbage and preparing 2% brine solution~2-3 cupsest.
Steps
1
Prepare 1-2 large heads of napa cabbage. Remove outer soiled leaves and trim the base. Cut vertically along the stem, then break apart by hand into quarter sections. Wash thoroughly with drinking water, spreading leaves apart to remove insects and pesticide residues. Drain and air-dry upside down.
2
Sterilize the glass jar by pouring boiling water into it, swirling to ensure full contact, then draining and inverting to dry. Place cabbage in a bowl, sprinkle with sea salt (approximately 2% of the cabbage weight), spread the leaves gently to distribute salt evenly, and press down to encourage water release. Let sit for 30 minutes to 1 hour until cabbage softens.
3
Layer the salted cabbage crosswise into the sterilized glass jar, adding the accumulated liquid from the bottom. Press down firmly. Over the first 4 hours, press down with your fist every hour to encourage water release. When liquid level rises, prepare a 2% brine solution (drinking water mixed with sea salt), cool it, then pour into the jar until full. Cap with a sterilized lid. Place in a cool location to ferment for 14-45 days (longer fermentation develops better flavor). Avoid opening during fermentation unless necessary. The process is complete when the liquid becomes cloudy and bubbles appear, indicating lactic acid bacteria activity. Once fermented, transfer to refrigerator storage with the brine. Store covered in the liquid, refrigerated for up to 2 weeks, or frozen for up to 6 months.
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