To pickle sour cabbage, you can follow these steps:
1. Start by thoroughly washing and shredding the cabbage.
2. Mix the shredded cabbage with salt in a large bowl, making sure to coat all the cabbage evenly.
3. Let the cabbage sit for a few hours to allow the salt to draw out moisture.
4. Pack the cabbage tightly into a clean, sterilized jar, pressing down firmly to remove any air pockets.
5. Pour water over the cabbage until it is fully submerged.
6. Close the jar with a lid and let it sit at room temperature for a few days to ferment.
7. Check the cabbage regularly and skim off any scum that forms on the surface.
8. Once the cabbage reaches your desired level of sourness, store it in the refrigerator to slow down the fermentation process.
```markdown
Here is a simple recipe for pickling sour cabbage:
```
```python
# Ingredients
- 1 head of cabbage
- 2-3 tablespoons of salt
- Water
# Instructions
1. Wash and shred the cabbage.
2. Mix the cabbage with salt and let it sit for a few hours.
3. Pack the cabbage into a jar and cover with water.
4. Ferment at room temperature for a few days.
5. Store in the refrigerator once desired sourness is reached.
```
