Getting into a pickle over a vegetable this spring is probably the best thing you can do for your digestive system.
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- 1.5kg white cabbage, finely shredded
- 30g sea salt
- 1/2 tsp caraway seeds
- a 3-litre earthenware or glass jar
Combine the salt with the finely shredded cabbage. Layer the mix into the jar, sprinkling with caraway
seeds between the layers.
Cover with a plate that fits into the mouth of the jar, then press with a weight, such as a full bottle
of champagne, and cover with a clean cloth. The mixture will produce brine. Make sure that the plate
covering the mixture is fully immersed.
Skim the brine every other day and change the plate again, making sure it totally covers all the
cabbage. Store at room temperature to begin the fermentation. Test after two weeks. It should be ready
at between two to four weeks.
Store in a cool place or fridge.