This simple fermented cabbage recipe uses the traditional combination of shredded cabbage, grated carrot, and salt. The key is to massage the cabbage thoroughly so it releases enough natural liquid to create a brine. When kept at room temperature and properly submerged, it can develop a pleasantly tangy flavor within a few days.
Ingredients
- 1 kg (2.2 lb) fresh white cabbage, finely shredded
- 100 g (3.5 oz) carrot, grated
- 20 g (about 1½ tbsp) non-iodized salt, preferably coarse kosher salt
- Optional: 1–2 bay leaves
- Optional: ½–1 tsp whole black peppercorns
- Optional: a few cranberries or caraway seeds for extra flavor
Step 1: Prepare the cabbage
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