Going to try this recipe today.
Here’s abbreviated version of the recipe:
3 lb. cabbage
1 1/2 T. kosher salt
1 T. caraway seeds (op.)
2 qt. jar.
smaller jelly jar
To make 3 pounds, I needed to add some red cabbage I had on hand. A 3 pound cabbage is big evidently!
Slice cabbage (not outer wilted leaves)
Cut into quarters and trim the core.
Slice each quarter down its length making 8 wedges.
Slice each wedge crosswise into very thin ribbons and put in mixing bowl.
Combine cabbage and salt by putting cabbage in mixing bowl and sprinkling salt over. Massage and squeeze with hands for 5-10 minutes. Put in optional caraway seeds.
Pack into jar, use funnel. Tamp down into jar with fist. Pour any liquid into the jar. – op. – put a large out leaf over sliced cabbage.
All liquid and cabbage should be in the jar. Put smaller jelly jar into it and weigh it down with stones or marbles.
Cover jar with cloth and secure with rubber band or twine, which allows air flow.
Press cabbage every few hours over next 24 hours with jelly jar.
Add extra liquid if needed. If after 24 hours liquid hasn’t risen above cabbage, dissolve 1 tsp. salt in 1 cup water and add enough to submerge cabbage.
Ferment 3-10 days out of sunlight at 65-75 degrees. Taste after 3 days. When you like it, put on lid and refrigerate. Can scrape off scum. Will store for several months.
happy me !
UPDATE – it’s been about 48 hours. Here is some foam on top which means fermentation is happening.