Servings: 16 servings
Calories: 20kcal
Ingredients
- 1 medium white cabbage (1kg)
- 20 g non-iodised sea salt (2% by weight)
- 1 tsp caraway seeds
- 4 juniper berries lightly crushed
- 2 bay leaves
Instructions
- Remove outer cabbage leaves. Shred cabbage very finely. Weigh.
- Add 2% of the cabbage weight in salt. Massage 10 min until liquid releases.
- Add caraway, juniper, and bay. Continue massaging until brine is abundant.
- Pack very tightly into sterilised jar. Press until brine completely covers cabbage.
- Ferment at room temperature 7–14 days, tasting daily. Refrigerate when pleasingly sour.
Nutrition
Serving: 1serving | Calories: 20kcal | Protein: 1g | Fiber: 2g
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