A simple, crunchy, tangy fermented cabbage dish made with just cabbage, salt, and time, packed with natural goodness for a happy gut.
Remove any wilted outer leaves, core the cabbage, and finely shred it.
Place the shredded cabbage in a large bowl and sprinkle over the salt.
Massage the cabbage for 5–10 minutes until it softens and releases plenty of brine.
Mix in the caraway seeds if using.
Pack the cabbage tightly into a clean jar, pressing down to remove air pockets.
Pour in all the natural juices. Add a little filtered water only if needed so the cabbage stays fully submerged.
Leave 2–3 cm headspace and place a weight on top to keep the cabbage beneath the brine.
Cover with a clean cloth or cheesecloth and secure it with a rubber band.
Ferment in a cool, dark place at 18–22°C. Check daily, skim any surface scum, and press cabbage down if needed.
After 3–4 weeks, taste it. When tangy enough, refrigerate. It will keep for up to 7 months.