I had made a few batches 2 or 3 jars one batch of cabbage I cooked more than the other so it can be softer and not as crunchy. <br />If you ad salt to the water you boil it in will cook faster you may very well use the same water however needs to cool down a bit.<br /><br />You must check it often to know of how much salt must be used or simply then go by measurements you can as well.<br /><br />As a fermented product it will keep for at least two months often longer if kept refrigerated. As long as it still tastes and smells good to eat, it will be. If you like, you can transfer to a smaller container for longer storage.<br /><br />This is kept in a cold dark place cellar and or cool room outside for a few days depending on the size of the glass jar. Then place in fridge <br /> It is very similar to Homemade Sauerkraut in a Mason Jar tight compacted and something heavy rock on top then close with lid <br />It is not Sauerkraut however and can be played with in this manner of alteration to adding the shredded cabbage as in this way is another recipe altogether that I make with the same by adding carrots and peppers and even green tomatoes and pepper.<br />This cabbage can also be made with dark cabbage too.<br /><br />This is not with caraway seeds either as shown in the way Sauerkraut is made. <br /><br />This is simply something I have experienced eating within my family when my mother would make this for us in a Greek traditional way.<br /><br /><br /><br />Enjoy !<br />...<br /><a href="https://www.youtube.com/watch?v=B5szPR_bPGg" target="_blank" rel="nofollow">https://www.youtube.com/watch?v=B5szPR_bPGg</a>