1 medium white cabbage (about 1kg)
\n1 tablespoon \u00a0salt
\n1 tablespoons caraway seeds (optional)<\/p>\n
Righto – we’re brewing<\/strong> stuff so clean everything. The right bacteria will come with the cabbage.\u00a0Wash your hands too (you’ll need to handle the cabbage.)<\/p><\/blockquote>\n
First –<\/strong> Slice the cabbage – bin the\u00a0wilted, limp outer leaves of the cabbage. Cut the cabbage into quarters and trim out the core. You can use a mandolin to slice thinly, or carefully by hand. You’re looking for thin ribbons of cabbage.<\/p>\n
Next<\/strong> – mix the cabbage and salt in a bowl.\u00a0Work the salt into the cabbage by squeezing the it with your hands. Gradually the cabbage will give out a lot of water, and become limp. Work it for 5-10 minutes.\u00a0Add the caraway seeds if you wish.<\/p>\n
Pack the cabbage into the jar – stuff it in tight. Pour any liquid released by the cabbage into the jar and press it down. The liquor should cover the cabbage.<\/p>\n
Weigh the cabbage down with weights or a smaller jar – this will help keep the cabbage submerged beneath its liquid. Cover the jar (muslin or paper) so that particles stay out, but it can breath.<\/p>\n
Keep an eye on it daily. Press it down, make sure the liquid covers the cabbage.\u00a0Add extra liquid, if needed –\u00a01 teaspoon of salt in 1 cup of water. Add enough to submerge the cabbage.<\/p>\n
The cabbage is going to bubble as it ferments. Ferment the cabbage for 3 to 10 days. the bubbles will lift the cabbage up, so keep pressing it down daily. Leave it at room temperature\u00a0– 21\u02daC ideally.<\/p>\n
Once it has the zing you want, put a lid on and keep it in the fridge. As long as it still tastes and smells good to eat, it is.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 medium white cabbage (about 1kg) 1 tablespoon \u00a0salt 1 tablespoons caraway seeds (optional) Righto – we’re brewing stuff so clean everything. The right bacteria … <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-758","post","type-post","status-publish","format-standard","hentry","category-side-dishes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts\/758","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/comments?post=758"}],"version-history":[{"count":2,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts\/758\/revisions"}],"predecessor-version":[{"id":820,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts\/758\/revisions\/820"}],"wp:attachment":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/media?parent=758"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/categories?post=758"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/tags?post=758"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}