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Fermented white cabbage

This recipe is from Christian Weij from his book Verrot Lekker (51115980).

Almost everyone who ferments their own food once started with sauerkraut. It's simple to make and quintessentially Dutch. You can experiment to your heart's content with herbs, spices, and other additions. Try fermenting some apple, onion, or garlic along with it, or replace the herbs with red chili and ginger for an exotic touch.

Ingredients

15gFine sea salt
900gWhite cabbage
3bay leaves
1-liter clamp jar
2Juniper berry
2Black peppercorns
1Caraway seeds

Preparation

  1. Attach the rubber ring to the lid of the jar.
  2. Slice the cabbage as finely as possible using a mandoline, sauerkraut slicer, or knife.
  3. Mix the cabbage with the spices and salt and knead it firmly until it becomes very moist.
  4. Scoop the cabbage into the jar and press down with a sauerkraut tamper, wine bottle, or simply your fist. Do not pound, as this will bruise the cabbage too much. There should be no air left between the vegetables.
  5. Make sure your jar is filled no higher than 3cm below the rim.
  6. Seal the jar airtight to prevent mold from forming.
  7. Place the jar or bucket on the countertop and let the cabbage ferment at room temperature.
  8. After about three days, you already have tasty sauerkraut for cabbage salads. Let it sit for at least 6 weeks for sauerkraut mash. And forget about it for a year to get real Austrian sauerkraut.
  9. Do you like the taste? Then put the sauerkraut in the fridge or cellar to (almost) stop the fermentation.