Don't forget to eat something fermented today.
If your favorite store is out of BAO products... Make your own….
Green cabbage 1 lb
Salt .4 ounces by weight
Spice options: 2 clove smashed garlic or
1 TBSP caraway seed or
1 TBSP crushed black pepper
Cut the cabbage into chiffonade.
Mix with the salt and with gloves on squeeze and bruise.
OR press with heavy weight.
Place Cabbage and any liquid into 32 oz mason jar. Press!!
Wait 1 hour,
if the cabbage is not covered with liquid, add enough water to submerge.
**** for each 1 cup of water add an extra 1/8 teaspoon of salt.
Screw lid with fermentation lock on tightly.
Leave in a warm place (+/- 75°F)
Check after 4 days and continue checking every few days until you like the flavor.