Ingredients
- 1 medium head of green cabbage (3–3 ½ pounds), as fresh as possible
- sea salt or pickling salt (avoid iodized)
Instructions
- Begin by sterilizing a half-gallon jar by filling it with boiling water and then pouring it out and allowing the jar to air-dry.
- Weigh cabbage and measure out correct amount of salt, using a ratio of one tablespoon of salt per pound of cabbage. For example, for 3½ pounds cabbage, use 3½ Tbsp salt.
- Remove any damaged outer leaves from the cabbage and quarter it. Cut away the core from all four quarters.
- Finely shred the leaves with a large knife or mandoline.
- Place one quarter of the shredded cabbage in a bowl big enough to hold all the cabbage. Firmly massage a quarter of the salt into the cabbage in a large bowl. Repeat this process until all of the cabbage and salt have been combined in the bowl.
- Set the bowl aside for 30 minutes to allow the salt to draw the water out of the cabbage.
- After 30 minutes, check the cabbage. There should be a salty brine collecting in the bottom of the bowl.
- Using your hands, squeeze the shredded cabbage, allowing the liquid to drain into the bowl, and pack the cabbage shreds into the half-gallon jar. Use a wooden spoon or other tool to tightly tamp it down and remove air bubbles.
- After all the cabbage has been packed into the jar, add the collected liquid from the bowl. The cabbage should be covered by the liquid. If it is not, you will need to add additional brine.
- Cover cabbage with a glass weight or small plate or ramekin. Cover the top of the jar with an airlock (or piece of cheesecloth secured with twine) to allow air to escape. Set aside out of direct sunlight in a room between 55-75°F.
- Check the jar daily to make sure the cabbage remains submerged in the brine. You will begin see small bubbles collect on the surface of the brine. If there is any scum (white, yellow or bluish growth), carefully scoop it off without stirring it into the liquid, and discard. The brine will take on a darker color over time, and the odor may be pungent.
When it is no longer bubbling and the cabbage tastes pleasantly sour, not salty, the fermentation is complete. This process can take anywhere from 1-4 weeks, depending on the temperature of the environment.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side dish
- Method: Pickling
- Cuisine: Ashkenazi