1. Chop cabbage into fine pieces
  2. Add cabbage and salt to a large bowl – 1 tablespoons of salt to 800 grams cabbages.
  3. Mix and massaged the cabbage and salt.
  4. Let it sit for 2 hours. Cabbage will release its own liquid to make the brining solution.
  5. Pack cabbage tightly into mason jars with wooden pounder – this is key to getting all that juice.
  6. Add two small slices of apple and some chopped carrots to “feed” the bacteria. Add caraway seeds for flavor.
  7. Cover with a cabbage leaf to help keep the cabbage from floating and weigh down the cabbage so it is completely submersed under the brine.
  8. Cover jar(s) with cheesecloth and let sit for 4 weeks.

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