Part 4/6:

To the mixed vegetables, add deionized salt at a ratio of about 30 grams per kilo of cabbage. Given that you're using 1.3 kilos of vegetable mixture, about 40 grams of salt is the right amount.

Stir the mixture thoroughly to ensure the salt evenly coats all the vegetables. Allow it to sit for 15 minutes; this step is crucial as it helps the vegetables begin to release their natural juices, which is essential for fermentation.

3. Packing the Jars

After letting the mixture rest, start packing it into sterilized jars. It is important not to overfill the jars—leaving some space helps accommodate the fermentation process. Pour the released juice over the vegetables to ensure they are submerged.