John Myers
Ingredients for 1 servings:
- 3 kg white cabbage
- 6 tsp salt
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Finely slice or coarsely grate the cabbage. With this amount, it’s also worth getting out the food processor. Mix in a large bowl with salt and mash firmly until a good amount of liquid comes out. I use a potato masher for this. If it doesn’t all fit in the bowl, mash in two batches. The mashed cabbage and liquid now go into screw-top or preserving jars. I fill them to the top and then seal them. You can also put a piece of cling film between the lid and the cabbage; this is even more secure. Of course, pay attention to meticulous cleanliness. The jars must be completely clean. I rinse them while they are still hot (be careful that they don’t crack, which can happen when the jars are cold and come out of the cellar). After filling the jars, wipe the rim and outside of the jars with a kitchen towel (paper or cloth) and close the jars tightly. Place flower pot saucers under the jars, as the cabbage will ferment over the next few days and liquid will seep between the lid and jar. This liquid must, of course, be wiped away daily until no more liquid comes out, otherwise the apartment will stink. The jars must stay in the apartment for the first one or two weeks, as the herb needs the warmth to ferment. Later, you can put them in the cellar. After a few weeks, you can open the first jar. You can, of course, vary the amount of herb. Last time, I used 3 kg because that was the weight of the head of herb I bought. 3 kg of herb is enough for about 6-7 one-liter jars. You can, of course, use smaller jars.
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