Ingredients:

  • 3 lbs Green Cabbage (firm, heavy heads)
  • 3 Tablespoons Non-Iodised Salt (Kosher or Sea Salt)
  • 1 teaspoon Caraway Seeds (crushed lightly, optional)
  • 5 Juniper Berries (lightly bruised, optional)

Instructions:

  1. Prepare the Cabbage: Remove any tough outer leaves (reserve 1-2 clean outer leaves). Core the cabbage firmly. Shred the remaining cabbage thinly, aiming for 1/8 inch (3mm) thickness.
  2. Salt & Sweat: Place shredded cabbage and salt (and optional spices) into a very large mixing bowl. Begin massaging the mixture vigorously with clean hands for 5–10 minutes until the cabbage releases significant liquid, softening considerably.
  3. Pack the Jar: Firmly pack the salted cabbage mixture into a clean 1-quart wide-mouth Mason jar or crock, layer by layer. Use the back of a spoon or tamper to press down hard after each addition, eliminating air pockets.
  4. Submerge: Ensure the liquid brine released from the cabbage rises to cover all the shredded cabbage completely. If necessary, use the reserved outer cabbage leaf folded on top as a follower to keep the shreds submerged.
  5. Weight and Seal: Place a fermentation weight gently on top of the follower leaf to keep everything under the brine. Seal the jar loosely, allowing gases to escape.
  6. Ferment: Place the jar in a cool, dark spot (ideally 60°F–70°F / 15°C–21°C) away from direct sunlight for 1 to 6 weeks.
  7. Burp and Monitor: Check daily. If bubbles aren't forming, gently press down on the weight. If liquid overflows, skim any white scum (Kahm yeast) off the top with a clean spoon.
  8. Taste Test & Finish: After 1 week, begin tasting. Fermentation is done when the flavour reaches your desired level of tanginess (usually 2–4 weeks). Once ready, seal the jar tightly and refrigerate to halt fermentation.