Fermented Red Cabbage

Red cabbage (1/2)

Coriander seeds

Caraway seeds

Juniper berries

Bay leaf

Black pepper corn

Red chili

Sugar

Ginger

Garlic cloves

Flaky salt  1.2%

700g

1g

1g

1g

1g

1g

2g

5g

2g

5g

20g

1. Cut in 4 the cabbage and slice. Weigh and add 1.2% of flaky salt to the cabbage and stir strongly until the cabbage start to release water.

      Clean the jar with the five star acid sanitizer (don’t rinse)

Place the cabbage with the spices in the fermentation jar up to no more than 3cm below the top. Press the vegetables and add some brine to cover the vegetables if needed, press them under the brine by placing a perforated tray on top weighted down by a weight. Cover with the led but don’t seal.

Place the fermentation Jar to (20⁰) and allow the sauerkraut to ferment for 15 days.

Brine if needed:

Flaky salt

Water

10g (3%)

350ml

2. Combine water and salt until salt is completely dissolved.

Equipment: Jar 1L

1

3. When you are satisfied with the taste, seal with the rubber place in cold place under 10⁰. (you can do it with any vegetables but not very good with potatoes and greens)