Weather you want to try something new or curious about the world of probiotics, this easy recipe is a must. You can add fermented cabbage to your lunches, sandwiches or salad!
This recipe has been crafted by our friends from Conscious Ground. A certified organic farm dedicated to regenerating land and providing healthy, affordable produce for the community. You can find more of their amazing recipes in our cafes in Mullumbimby and Byron Bay.
- 1L glass flip top jar with silicone seal.
- 1kg red cabbage, keep 2 of the outer leaves aside.
- 23 grams (1 heaped Tbsp approximately) of good quality sea salt, we use celtic (ensure it’s not iodised or contains any other agents).
- Large mixing bowl.
- Love 💖.
- Wash chopping board, knife, mixing bowl, glass jar with hot water and vinegar, set aside to air dry.
- Gently rinse red cabbage, keep 2 outer leaves separate which will be used to push the cabbage down under the brine.
- Hand slice or using a food processer, slice the red cabbage and add to the mixing bowl.
- Add salt and start massaging the red cabbage firmly to break down the vegetables.
- Once the natural liquids accumulates at the bottom of the bowl, start packing the cabbage into the glass jar.
- Push firmly to release any air pockets and fill the jar, leaving a 2 inch gap (usually just up to where the jar starts to curve) to allow the expansion of gasses and liquid release.
- Roll each of the cabbage leaves and squeeze firmly on top to keep the cabbage submerged below the brine.
- Seal and lock the jar, give the outside of the jar a quick rinse.
- Set an intention on your jar with love 💖.
- Place on a plate to capture any leakages and set on the counter out of direct sunlight for a minimum of 7 days, ideally 14 to 21 days.
- Place in the fridge once opened, or store on the counter anywhere up to 6-12 months.