Ingredients:

  • 2 medium heads of green cabbage (about 4 pounds total)
  • 1 tablespoon kosher salt
  • 1 tablespoon caraway seeds (optional, for flavor)
  • 2 cups water (filtered or distilled)
  • ½ teaspoon black peppercorns (optional, for added spice)
  • 2 cloves garlic, minced
  • 1 bay leaf

Instructions:

  1. Wash and Remove Outer Leaves: Rinse the cabbage under cold running water to remove any dirt. Discard any damaged outer leaves.
  2. Core and Shred: Cut each head in half through the core and remove the core by cutting it out in a V-shape. Slice each half into thin shreds using a sharp knife or mandoline.
  3. Combine Ingredients: In a large bowl, combine shredded cabbage, kosher salt, caraway seeds (if using), minced garlic, black peppercorns (if using), and bay leaf.
  4. Massage Cabbage: Using clean hands, massage the mixture vigorously for about 5–10 minutes until it starts to release moisture.
  5. Prepare Fermentation Jar: Sterilize a large glass jar or crock; you can also use smaller jars depending on your preference.
  6. Transfer Cabbage Mixture: Transfer the cabbage mixture into your fermentation vessel gradually while packing it down firmly with your fist or a tamper to eliminate air pockets.
  7. Add Water: Pour filtered water over the packed cabbage until submerged completely—there should be about an inch of liquid above it. If necessary, weigh down with a small plate or fermentation weight to keep everything submerged under brine.
  8. Cover & Store: Cover with cheesecloth or a clean kitchen towel secured with rubber bands so that gases can escape but pests cannot get in. Place in a cool dark place at room temperature away from direct sunlight for about one week.
  9. Check Fermentation: After seven days