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Fermented Cabbage in Its Own Brine
A traditional crispy fermented cabbage with carrots and spices, made in its own juice.
Ingredients
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COMPONENT to taste
- to taste
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Method
Start with fresh, firm cabbage—that's key to good fermentation. Slice it thinly and put it in a deep bowl. Grate some carrot in there too.
Add salt, pepper, and a bay leaf. Now start massaging the cabbage to get it to release its juices.
Let it sit in a warm, dark spot for at least three days under a weight, covered with cheesecloth.
Pack it tightly into a vessel—an enameled crock works best. Place a weight on top so the cabbage stays completely submerged in brine.
Every day, ideally every 12 hours, pierce the cabbage with a wooden stick to release gas. Push it back down under the weight so it's covered in brine. Keep this up for 3 days. After 3 days, taste it. Once you're happy, cover it and move it to the fridge.
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