To begin you will need a 1/2 gallon sized ball jar, 1 medium cabbage, Fresh Nettle or Dandelion leaves harvested from your neighborhood, local honey, bee pollen and sea salt.
Core and shred the cabbage, salt to taste then spread on a tray or large bowl. (It is so important to salt the cabbage to YOUR taste. I never tell my students fixed amounts of salt, because everyone’s taste is different, you could even completely omit the salt and still have decent results). Pound the cabbage with a wooden hammer (or a rolling pin can work) until the juices start to release and the cabbage softens. Mix with bee-pollen, drizzle honey and sprinkle in cleaned and de-stemmed greens. Place in a wide mouth ball jar and press down with your fist (you can use a cabbage leaf as a top barrier and then press on that) until the veg is submerged in liquid. Cover and leave at room temp for about 5-10 days. Keep pressing your kraut below liquid and release the gas occasionally as it starts to ferment. Kraut should taste tart when it’s ready… if you like it stronger you can leave it longer. When you are satisfied with the taste transfer to cold storage where it will last for up to 12 months.