Directions

• Remove the outer leaves of the red cabbage and set them aside. Cut the cabbage into quarters and remove the core.
• Shred the cabbage using a sharp knife or a mandoline.
• Place the shredded cabbage in a large mixing bowl and add the sea salt. Mix well and let it sit for about 30 minutes.
• After 30 minutes, the cabbage should have released some of its liquid. Start packing the cabbage tightly into a clean, quart-sized glass jar.
• Make sure to press down on the cabbage with a spoon or your hands to remove any air bubbles. Add the caraway seeds and the bay leaves on top, if using.
• Once the jar is filled with the cabbage, add enough filtered water to cover the cabbage by about 1 inch. Use the reserved outer cabbage leaves to cover the surface of the water and keep the shredded cabbage submerged.
• Seal the jar tightly with a lid or a fermentation airlock and place it in a warm spot in your kitchen, away from direct sunlight.
• Let the cabbage ferment for about 7-10 days. Check on it every day or two to make sure the cabbage is still submerged and that there are no signs of mold.
• Taste the cabbage after 7-10 days to see if it’s ready. The cabbage should be tangy and slightly sour. If it’s not tangy enough, let it ferment for a few more days.
• Once the cabbage is ready, remove the outer cabbage leaves and store the jar in the refrigerator. The fermented red cabbage will keep for several weeks.
• Alternatively, you can also use white cabbage.
• Enjoy your homemade fermented red cabbage as a delicious and nutritious addition to your meals! I simply add it to my regular salad bowls.