- 500 Grams Cabbage, Chopped
- 50 Grams Garlic, Roasted
- 1 Teaspoon Black Pepper
- 200 Grams Water
- 20 Grams Sea Salt
- To Roast Garlic: Cut a whole garlic bulb in half, unpeeled. Then, put it face down on a parchment-paper-lined pan (NO OIL) and roast at 400 degrees F for 30 minutes. After that, allow it to cool. When you squeeze the cloves, they will slide right out. Some can be softer and mushier than others, and that’s fine. Alternatively, you can dry roast peeled cloves.
- Wash your fermentation equipment (jar, weight, and lid)
- Remove the outer leaves of your cabbage and lightly rinse with cool water.
- Chop the cabbage to your desired thickness.
- Measure out all of your ingredients using a kitchen scale.
- Mix all the ingredients, including the water, in a large bowl. Lightly massage the cabbage and break up any large pieces.
- Pack everything, including the water/brine, into a clean jar. (A 32-ounce jar works best.)
- Place a fermentation weight in the jar, fully submerging the cabbage pieces and the weight into the liquid. If you don’t have enough liquid, submerge your glass fermentation weight in the jar as much as possible. Over the next 12 hours, the cabbage should release more liquid, and you can press the fermentation weight down below the brine.
- Secure the lid, ideally a rust-proof lid. (you do not need to tighten it all the way, just secure the lid but leave it ever so slightly loose so the gas doesn’t build up too much). You can keep the jar in a glass dish to catch any spills.
- Burping the jar: It should get bubbly in the first few days. If you have a tightly secured lid, you will need to burp the jar. You should also wash off the lid to keep it clean and re-adjust the fermentation weight whenever needed. Anytime the weight comes up out of the brine, with clean hands press hard on the weight to tamper everything back down into the liquid.
- Ferment at room temperature for 21-28 days, then remove the fermentation weight and refrigerate.
- If you try this recipe and love it, please leave a five-star review below!
