- 1 kg New cabbage
- 20 g salt - preferably sea salt (2% of cabbage amount)
- 1 pc Spice of your choice – such as caraway, cumin, ginger, chili.
Prepare jars
Get completely clean jars, preferably canning jars, that have been heated in the oven at 100 degrees Celsius for 5-10 minutes.
Instructions
Remove the stem and outer cabbage leaves. Slice the cabbage with a knife, cheese slicer, or food processor into a bowl. Pour salt over it and let it stand for 10 minutes.
Knead the cabbage with your hands. A tip is to wear gloves because the salt will sting your hands if you don't. You can also use a wooden spoon. A lot of liquid will be released by kneading.
Press the mixture into a jar. Place a cabbage leaf over it so that everything is covered. On top, place a weight that presses the mixture down. The weight can be something made of glass, like a slightly heavy shot glass. All the mixture in the jar should be covered by liquid. Do not fill the jar all the way to the top.
Place the lid loosely over the jar. Loosen the lid every day to let gas escape.
Let this sit on the kitchen counter for 4-7 days. Taste it along the way.
If mold appears, discard everything and start over.
Screw the lid onto the jar after the days on the counter and place it in a cool spot.
In the refrigerator, the jar of fermented cabbage will keep for several months.
Serving suggestions
Fermented cabbage tastes good alongside sausages, pork chops, in a salad, or simply by eating a spoon of cabbage every day.
Recipes: Joachim Oppedal ( Ålesund )
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