Ingredients & Equipment
- •Fresh cabbage (green or red)
- •Sea salt (2% by weight)
- •Optional: caraway, juniper, or garlic
Step-by-Step Method
- •Shred cabbage, weigh, and massage with salt until brine forms
- •Pack tightly in a jar so brine rises above the cabbage
- •Add a weight to keep everything submerged
- •Ferment at 65-72°F (18-22°C)
Timing & Readiness
- •Day 1-3: vigorous bubbling and brine release
- •Week 1-2: flavor turns tangy
- •Week 3-4: deeper acidity and softer texture
Storage & Serving
- •Move to the refrigerator once flavor is right
- •Store submerged in brine for up to 3 months
Watchouts
- •Shallow brine can lead to surface yeast
- •Too warm can soften texture