Procedure

• In pot, on medium low heat (keeping below 170F), cook malt with water until grains become tender (~25 minutes). Reserve ½ of remaining water
• Slice cabbage (1/16 inch thik)
• Place in fermentation crock
• Add salt, roughly massage into cabbage. “beat up” cabbage until it starts to release its juices
• Tie malt in cheese cloth making a shallow pouch (bouquet garni)
• Nuzzle bouquet garni in with cabbage and place a weight on top of mixture
• Pour over reserved water
• Allow to ferment for 1 month and up to a year at cellar temp (~55F)