Adding salt to first batch of Cabbage Rejuvelac?

[Guest guest]

I am wondering if it might be a good idea to add a little Celtic (or

similar) sea salt to the first batch of cabbage rejuvelac to ensure

that harmful microorganisms don't grow, much like one does with

sauerkraut and other lacto-fermented vegetables.

Also, can we eat the cabbage (perhaps cooked) instead of tossing it?