AuthorRejane GwynneCategoryGerman, Side dishes, Vegan, VegetarianDifficultyBeginner80/20 friendly
If you've bought an organic cabbage, just remove the old outer leaves but don't wash the cabbage as you need the good bacteria on its leaves to help with the fermentation process. Now slice the cabbage thinly, or shred using a food processor
Transfer the sliced cabbage to a large bowl, add the salt and mix it through with your hands. Then start to massage and squeeze the cabbage with your hands, drawing out as much moisture as you can. The liquid is needed to ferment your cabbage in
Now put the cabbage in a glass jar and press it down firmly to get all the air out. Add the brine liquid and make sure the cabbage is completely covered with it. Add the old cabbage leaves on top so it keeps the shredded cabbage submerged in the brine. Cover the top of the jar with a lid and store in a dark place at room temperature for about 1 week. Once it has reached the desired tartness transport to the fridge.
Ingredients
Directions
If you've bought an organic cabbage, just remove the old outer leaves but don't wash the cabbage as you need the good bacteria on its leaves to help with the fermentation process. Now slice the cabbage thinly, or shred using a food processor
Transfer the sliced cabbage to a large bowl, add the salt and mix it through with your hands. Then start to massage and squeeze the cabbage with your hands, drawing out as much moisture as you can. The liquid is needed to ferment your cabbage in
Now put the cabbage in a glass jar and press it down firmly to get all the air out. Add the brine liquid and make sure the cabbage is completely covered with it. Add the old cabbage leaves on top so it keeps the shredded cabbage submerged in the brine. Cover the top of the jar with a lid and store in a dark place at room temperature for about 1 week. Once it has reached the desired tartness transport to the fridge.