What you will need:
1 medium – large cabbage (cored and sliced)
2 tablespoon sea salt
1 tablespoon caraway seeds (optional)
Filtered water
1 thin empty glass
Muslin
Method
In a large bowl mix the sliced cabbage, salt and caraway seeds.
With a wooden pounder pound the cabbage for approx. 10 – 20 minutes to release all of the juices (your arms will ache slightly but it will be worth it!)
Place it all into the Mason jar. You may need to add a little water to cover the cabbage.
With the lid of the jar open, place a muslin over the top of your jar and place a glass into the top to press the cabbage down. You are looking for it to be cabbage, a thin layer of juices/water and then the air (as above). The air must not get to the cabbage otherwise it will putrefy and go mouldy. Leave at room temperature for 2- 3 days.
After 2-3 days at room temperature, remove the glass and muslin, seal the jar and transfer to the fridge. It can be eaten immediately although improves the longer you leave it.
Hi
Do you need to use organic red cabbage as we don’t seem to have it on the Island. When adding the water do you just add enough to cover the cabbage, not to the top of the jar.
Hi Liz, Organic is best but if it is not available then normal is fine. Ensure you wash it well, I find washing fruit & veg in water and Apple Cider Vinegar is a great tip to remove as many nasties as possible! Pound the cabbage as much as you can so that its juices cover it – if the juices don’t quite cover all the cabbage even when pressing the glass down then you can add a little water, just enough to cover it, leaving air between the juice and top of the jar – this is where the magic happens ! x