Directions

• Wash and sanitize fermentation equipment (a splash of cheap vodka will do the trick).
• Remove the outer leaves of your cabbage and lightly rinse with cool water. Using a knife, chop the cabbage to your desired thickness.
• Chop 500 grams of cabbage and add to a large bowl.
• Add 20 grams of sea salt to bowl and mix cabbage with your hands until the cabbage becomes wet.
• Add the 200 grams of water into the bowl with the cabbage and salt. Add the caraway seeds. Mix everything well
• Starting with the liquid, add the entire contents of the bowl into your mason jar, and pack everything down using a tamper, wooden spoon, or your hand.
• Place your glass fermentation weight in the jar, making sure to submerge the cabbage pieces and weight fully into the liquid. If you don’t have quite enough liquid, place your glass fermentation weight in the jar and submerge as much as possible. Over the next 12 hours, the cabbage should release more liquid and you can press down your fermentation weight below the brine.
• Secure the standard mason jar lid to the mason jar.
• Ferment for 21-28 days. Don’t forget to burp the jar daily during the bubbly phase.
• When cold, you’re ready to enjoy!