List Recipes Of 52 Fermented Foods The Adventure Bite

Instructions

1. Cleanliness is key when fermenting foods, so make sure all your utensils and containers are thoroughly washed and rinsed.

2. Begin by removing the outer leaves of the cabbage and setting them aside for later use. Shred the cabbage finely using a sharp knife or a food processor.

3. Place the shredded cabbage in a large bowl and sprinkle the sea salt over the top. Massage the salt into the cabbage with clean hands for about 5-10 minutes until it starts to release some liquid.

4. If you're adding any optional ingredients like caraway seeds, carrots, or red cabbage, now's the time to mix them in with the cabbage.

5. Pack the cabbage mixture tightly into a clean, sterilized jar, pressing it down as you go to remove any air pockets. Leave some space at the top of the jar to allow for expansion during fermentation.

6. Take the reserved cabbage leaves and press them on top of the cabbage mixture to create a barrier and keep the cabbage submerged in its own juices.

7. Seal the jar with a tight-fitting lid or a fermentation weight to ensure that no air gets in.

8. Place the jar in a cool, dark place to ferment. Check on it every couple of days to ensure everything is progressing well.

9. Depending on your taste preference, you can ferment the cabbage for anywhere from a week to several weeks. The longer it ferments, the tangier it will become.

10. Once you're happy with the flavor, transfer the jar to the refrigerator to slow down the fermentation process. Your fermented cabbage is now ready to enjoy!