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Message: <blockquote data-quote="Larissima" data-source="post: 888657" data-attributes="member: 160311"><p>I tend to use just salt at first, rub it into the shredded veg and leave in the plastic bowl for a good few hours (I've done it up to 12 hours, but that was in winter) for the liquid to come out.  Then I pack it all into a jar and only top it with lightly salted water if the released liquid doesn't end up covering the veg.  Regarding quantities, about 1 Tbs salt per head of cabbage (small/medium).  I always end up googling like mad before every batch, though! <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big Grin    :D" loading="lazy" data-shortname=":D" /></p></blockquote><p></p>

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