We separated out the woody stems (to compost) from the beautiful curls (to line the jar) and diced up the small pieces to put in the middle of the jar. Then, the fun part!
Recipe: veg, 1/4 cup sea salt (in a large mason jar), water (I forgot to leave out water to dechlorinate it, so we just used regular tap water). In the cabbage, we also added some peppercorns and some carraway seeds.
Cover the jars with parchment paper so they can breathe and leave them on the counter for a few days. Depending on the heat and your personal tastes, it can be ready within a week or in much much longer! Fermented veg will keep for months–the more salt and the cooler the temperature, the slower the fermenting process. I love fermenting! So easy!