And the punch line is "But they are this dirty!"

Wahoo is the cabbage king.

10 AM  -proper preparation is the key to success!

Shred  the cabbage

For every 5 lbs of cabbage, add 1/4 cup salt. Or is it 3 Tbs? 

This causes an osmotic imbalance.

Stomping mixes the salt and releases the water in the cabbage. Only highly trained professionals are allowed to do this part.

Attention to detail is paramount There can be NO distractions.

Cover with water in a crock for 6-8 weeks.

The bubbles indicate fermentation is occurring.