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Remove any damaged or dirty outer leaves from the dense heads of cabbage. Layer the heads in a barrel, alternating with layers of shredded cabbage. Cut larger heads into halves or quarters. Or ferment whole heads separately by submerging them in brine.
For this recipe you need 12 kg (about 26.5 lbs) of white cabbage, 250–300 g (about 9–10.5 oz) of salt, and 10 liters (about 2.6 gallons) of water.
