- Dissolve 1 sachet of culture into 2 Tbsp water and 1 tsp sugar.
- Add this mix to the shredded cabbage and salt.
- Mix with your hand for 5 minutes to get the juices out.
- Pack in the crock and leave to ferment.
Fermentation will be faster, within 5 days, it should be nearly ready to transfer into the fridge.