This is possibly the quickest way to ferment and eat cabbage. You can eat it within 30 minutes. The pointy cabbage is the best to use as it is softer and hence the fermentation proceeds quite quickly. However you can use any cabbage, you'd just have to leave it for a number of hours (4-8 hours) to allow the fermentation process to really set in, before eating it. You can also leave the pointy cabbage for longer before eating it. Make some and leave it overnight to have the next day. The Shiokoji rice ferment, really is a wonder ferment. Use the water that is left behind for the next batch or use it in your cooking. This way you get all of the wonderful bioactive substances that you can't see, but are so good for the body. Enjoy!

In Phase II D2D remember to add foods gradually. Adding lots of fermented foods all at once can be lead to a Herxheimer ('die-off') reaction. This is where the microbes in the ferment compete with the microbes in the gut (usually the upper intestine) and cause the microbes in the gut to die, leaving inflammation, bloating and pain. By adding one new food per week, this is less likely to happen.