This recipe has been in my family for generations. a red cabbage. Thinly slice half a cabbage and massage it for 5 min with salt and 1/2 teaspoon of thyme or more, as you desire. Place cabbage in a glass jar and pack it tightly, so that the cabbage is sitting in its own juice the entire time it is fermenting. Place a thin cloth over the top of the jar and leave it on the counter for three days. After three days, taste it. If you’d like it more sour, leave it another day or two, otherwise refrigerate. Enjoy!
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