Many fermented vegetables are pretty easy to make, requiring nothing more than fresh ingredients, salt, and patience. This recipe is quite basic and uses the ratio of 3 tablespoons of pickling salt to five pounds of cabbage. Mix together the thinly sliced cabbage with the salt and about a tablespoon of caraway seeds, pack into your fermentation vessel, then place in a cool spot for four to eight weeks.
The key to good fermentation is cool and consistent temperatures, and that applied to cheese, beer, wine, and pickles. In this case the ideal temperature is closer to 65F, so fermenting in a cheese cave isn't practical, but this time of year if you can find a cool part of your house it would probably be perfect.
- 5lbs thinly shredded cabbage
- 3 tablespoons pickling salt
- 1 tablespoon caraway seeds
Press some plastic wrap down on to the cabbage itself and place a weight of some kind on top of it. The purpose of this step is to prevent the cabbage from touching air. If this happens it can mold, and that is just kinda nasty.
Let the cabbage ferment for four to eight weeks, then store in the fridge and enjoy!