Ingredients

Method

Remove the outer leaves of the cabbage and cut it into quarters. Remove the core.

Shred the cabbage finely using a mandoline slicer or a sharp knife.

In a large bowl, combine the cabbage, caraway seeds, and salt. Massage the cabbage for about 10 minutes to release the juice.

Pack the cabbage tightly into a clean glass jar, pressing down until the juice covers the cabbage. Leave at least 1 inch of headspace.

Cover the jar with a tight lid or a cloth secured with a rubber band.

Keep at room temperature for 1-2 weeks, checking daily to press down the cabbage and ensure it is submerged in its juice.

Once it's fermented to your liking, store it in the fridge.