Pointed cabbage, whole heads pickled

Ingredients for 1 servings:

• 10 heads of pointed cabbage
• 500 g salt, not iodized salt
• 10 liters of water
• 25 peppercorns
• 7 bay leaves
• 25 juniper berries
• 20 allspice berries

Instructions

Working time approx. 1 hour; Rest period approx. 40 days; Total time approx. 40 days 1 hour

Preserved through lactic acid fermentation. This recipe is designed for a fairly large batch. If you want to make less, simply reduce the quantities.

Remove the outer leaves from the pointed cabbage and cut out the stalk in a cone shape. Heat some of the water with the spices and salt until the salt has dissolved. Mix this mixture with the remaining water. Layer the cabbage in a sufficiently large, food-safe plastic bucket with a lid and pour in the water. There should be enough water to cover the cabbage well. Now place a plate on top of the cabbage and weigh it down so that it cannot rise to the surface. The bucket should be quite full, so that there is little room for disruptive oxygen. Put the lid on and close it. After about 6 weeks, the cabbage is ready and, after a quick rinse, can be cut. Check the bucket every now and then; if the lid bulges out too much, lift it briefly to allow the pressure to escape. A quick look inside the bucket will check for any unwanted yeast (a white “skin”) that has formed. This should be skimmed off with a spoon. Then prepare to your liking.