Ingredients:

  • 1 large head of green cabbage (about 2-3 lbs / 900-1350 g)
  • 3 tablespoons sea salt (about 60 g)
  • 1 tablespoon sugar (about 13 g)
  • 5 cups water (about 1.2 L), filtered or boiled then cooled
  • Optional spices: 1 tablespoon black peppercorns, 1 tablespoon mustard seeds, bay leaf
  • 1 large carrot, grated (optional)
  • 1 medium bell pepper, sliced (optional)
  • 4 cloves garlic, peeled and smashed (optional)

Instructions:

  1. Prepare the cabbage: Remove outer leaves and rinse the cabbage. Cut the cabbage into quarters and slice into thin strips.
  2. Create saltwater brine: In a large bowl, dissolve sea salt and sugar in water. Add optional spices for additional flavor.
  3. Mix and massage: Add cut cabbage to the mixing bowl. Massage the cabbage for about 5-10 minutes until it softens and releases liquid.
  4. Pack the jars: Layer cabbage mixture into jars, pressing down firmly. Add optional grated carrot, sliced bell pepper, and garlic.
  5. Add brine: Pour the prepared brine over the cabbage, ensuring it is covered. Use a weight or clean stones to keep cabbage submerged.
  6. Ferment: Seal jars loosely to allow gases to escape or cover jars with cheesecloth. Leave at room temperature for 5-7 days, tasting periodically.
  7. Store: Once fermented, seal jars tight and store in the refrigerator. Let it chill for at least 24 hours before serving for optimum flavor.