Fermented Caraway Cabbage

Ingredients

• 1 small head green cabbage (about 3 pounds / 1.4 kg)
• 2 tablespoons fine sea salt
• 3 bay leaves
• 1 teaspoon caraway seeds

Instructions

1. 1Peel off three outer leaves from the cabbage and set them aside for later use.
2. 2Trim and core the remaining cabbage, then slice it into thin shreds. Transfer the shredded cabbage to a large bowl, sprinkle the salt over the top, and toss in the bay leaves and caraway seeds.
3. 3Massage the cabbage firmly with your hands, squeezing the shreds to draw out their natural liquid.
4. 4Divide the cabbage mixture evenly among three clean 16-ounce jars. Press the cabbage down firmly until the natural liquid rises above the solid pieces.
5. 5Ensure the liquid completely covers all the shredded cabbage in each jar.
6. 6Mix one heaping teaspoon of salt into one cup of water to create extra brine if the natural liquid falls short. Pour this mixture into the jars until the cabbage is fully submerged.
7. 7Fold one of the reserved outer cabbage leaves and tuck it into the top of each jar. Place a small, clean weight like a glass lid on top of the folded leaf to keep everything pushed under the brine.
8. 8Drape a piece of cheesecloth over the mouth of each jar and secure it tightly with a rubber band. Store the jars in a cool, dark spot for about three weeks.
9. 9Inspect the jars after the first day to confirm the cabbage remains under the liquid. Continue checking every couple of days, adding more mixed saltwater brine if the liquid level drops.
10. 10Watch for small bubbles forming in the jars as the fermentation becomes active. Taste the cabbage periodically until it reaches your preferred level of sourness.
11. 11Transfer the jars to the refrigerator once the flavor is right. The cold temperature will slow down the fermentation and preserve the crunch.

Fast Categories