Sprinkle salt over the finely cut cabbage and begin massaging with your hands.
Massage for five minutes until there is a lot of water in the bowl.
Sprinkle with dill and probiotic powder and gently massage for a further minute.
Add the cabbage and the liquid to a clean container, closing the lid. Before closing the lid ensure liquid is above the cabbage. You can use a large outer cabbage leaf folded to keep the cabbage mixture down under the water line.
Ferment in a warm place for 4-7 days. Depending on where you live this process can be faster or slower (faster in armer climates!)
Every other day you can do a little off gassing by releasing the lid slightly and firming it back in place. This helps release any gases that may build up.
Once finished fermenting you can then store in the fridge. This can keep for 4-6 months but is so delicious is bound to be gone before its times is up!
