A head of cabbage goes a long way, so even if you make a slaw, and add some into your pad thai, you still may have half a head left over. Try making your own fresh summer kraut with whatever you have left! Try using the salt: cabbage ratio in this recipe, and always feel free to add other veggies in, like garlic and chilis.
Shred up all your cabbage into a large bowl, sprinkle the salt and mix with your hands to incorporate evenly.
Let sit about 15 minutes to let the cabbage start releasing water (making its own brine). Then use your hands to firmly massage the cabbage to get the juices flowing.
Once you’re happy with your mashing dance, start packing the kraut into a jar, packing it down with a spoon to eliminate as many air bubbles as possible.
Leave about 1-2” headspace before closing up the jar, and let sit on your counter out of direct sunlight for at least a week. It’ll leak a bit, so put a tray underneath and burp the jar regularly.
Taste the kraut after a week and if you like the tang level, put it in the fridge and start eating! If you want it tangier, leave it out a while longer.
Jar Method – The Art of Fermentation by Sandor Katz. “A jar filled with any raw food submerged under liquid will ferment… Many ferments, such as sauerkraut or cultured milks, do not require either oxygen or microbes from the air. These may be fermented in sealed jars. However, in many cases, if you seal a jar containing an active ferment, be aware that pressure may build from the production of CO2. You usually need to release pressure, or it can build to the point where jars explode. Leave the jar on the kitchen counter, where you will see it daily, gauge pressure by the bulging top, and release pressure by loosening the lid, as needed. Alternatively, you can place the lid loosely on the jar so that pressure will be released.”