Started my first crock of cabbage fermenting a few days ago, and so far it is off-gassing exactly as it should! Happy cabbage! I am using the lactic acid fermentation that takes place on a salt brine. I made my salt brine with pink salt that has been mined in the same place since before my 10th century time period. So my persona could very well have purchased this sort of salt in the market of Constantinople.
Due to a discussion on whether or not the Byzantines would have spiced their ferment of cabbage, I did not spice this batch. Meanwhile, I have been reading up on the history of cabbage and attempting to discover if any of the heirloom versions resemble what my persona would have used. If I find one, I will see if I can manage to grow it in a pot and try it in another ferment.
Meanwhile, I used the modern head cabbage that was developed much later in Europe. It is inexpensive so makes a good choice for learning the method. If I mess this up it will not cost me so much to try again.
And I am still seeking out sources to find, if I am able, an example of spiced cabbage ferment.
Sometime in October this first crock will be ready to eat! I am very excited and barely can wait!