, and tastes amazing. Use red and green cabbage, both are good. Good for long-term storage. When cutting cabbage, slice it very thin, that way when you massage the salt into it the water will pull out of the strips more readily to create the brine. After first massaging the salt into the cabbage trips, let it rest for 20-30 minutes to further allow the salt to draw the water out. Allowing enough time will ensure that when you pack the sauerkraut or kimchi into the jars, that there will be enough liquid to c