Fermented Fresh Cabbage (4 Servings)

Find some completely clean glasses—preferably "Norgesglass"—that have been warmed in the oven at 100 degrees for 5–10 minutes.

Here's how to do it

Remove the stem and the outer cabbage leaves. Shred the cabbage into a bowl using a knife, a cheese slicer, or a food processor. Sprinkle with salt and let stand for 10 minutes.

Knead the cabbage with your hands. Here’s a tip: wear gloves, because the salt will sting your hands if you don’t. You can also use a wooden pestle. Kneading releases a lot of liquid.

Press the mixture down into a glass. Place a cabbage leaf on top so that everything is covered. Place a weight on top to press the mixture down. The weight can be made of glass, such as a slightly heavy shot glass. All of the mixture in the glass should be covered with liquid. Do not fill the glass all the way to the top.

Place the lid loosely over the jar. Lift the lid slightly every day to let the gas escape.

Let this sit on the kitchen counter for 4–7 days. Feel free to taste it as it sits.

If mold develops, throw everything away and start over

After leaving it on the counter for a few days, screw the lid onto the jar and refrigerate it.

In the refrigerator, the jar of fermented cabbage will keep for several months.

Serving Tips

Fermented cabbage tastes great with sausages, pork chops, in a salad, or simply eaten by the spoonful every day.

Recipes: Joachim Oppedal (Ålsesund) 

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