John Myers
Ingredients for 3 servings:
- 700 g white cabbage
- 200 g carrot(s)
- 100 g onion(s), red
- 4 jalapeño(s), green
- 2 tsp oregano, dried, shredded
- 4 medium-sized garlic cloves
- 20 g sea salt, coarse or rock salt
Instructions
Working time approx. 30 minutes; Rest period approx. 28 days; Total time approx. 28 days 30 minutes
Shred or slice the white cabbage into fine strips. Coarsely grate the carrots. Slice the onions into fine strips. Dice the jalapeños into small cubes. Finely chop the garlic. Mix all ingredients in a bowl and knead with your hands until plenty of liquid has released. Divide the mixture into two hot, rinsed jars (approx. 600 ml each) and mash well until the liquid is above the cabbage. Place a spacer (pressini) on top of the cabbage in each jar and seal with a boiled lid. The liquid must be above the cabbage. Ferment the white cabbage for about a week at room temperature, then move it to a slightly cooler room and let it mature for another 3 weeks. If you change the ingredients, adjust the salt content to 2% of the total weight. The gram values refer to prepared ingredients. Tip: In autumn/winter, pointed cabbage is very suitable for salads. It has a slightly more delicate flavor.
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