Ingredients:
- Green Cabbage, 1 medium
- Kosher salt, 2% total vegetable weight
- Caraway seeds, 1 tsp optional
Steps:
- Quarter cabbage and remove core. Thinly slice each quarter crosswise. Place the shredded cabbage in a very large bowl.
- Sprinkle salt over cabbage and massaging in for ~5 minutes. Cabbage will wilt to ~half volume. Add caraway seeds and toss.
- Pack cabbage into fermentation vessel. Pack down throughout first day. Leave plenty of headspace. Keep slightly ajar for first few days. Keep vegetable below waterline to prevent mode.
- Store fermentation vessel at room temperature away from direct sunlight. Ferment for 7-14 days, to taste.
- Seal jar and refrigerate up to 4 months.
Notes:
- Use a kitchen scale.
- Use salts without additives.
- If additional liquid is needed, add 2% brine water.
- Use recipe as a base. Use other cabbages. Combine red and green cabbage. Add other veggies. Add julienned apples.
- More salt means a longer fermentation, crispier, and longer-lasting.
References:
