Recipe Creator : Tess Ward
Book Credit: The Naked Chef
Photography: Columbus Leth
1 medium red cabbage
11⁄2 tablespoons fine sea salt
1 tablespoon caraway seeds
Cut the cabbage into quarters and trim out the core. Slice each quarter down its length, making wedges. Slice each wedge crossways into very thin ribbons.
Transfer the cabbage to a big mixing bowl and sprinkle over the salt and caraway seeds. Using your hands, work them into the cabbage by massaging and squeezing the cabbage, for 10 minutes.
Weigh the cabbage down with a plate slightly smaller than the bowl and a heavy object on the plate. Cover the bowl with a cloth and secure it with a rubber band or twine. This allows air to flow in and out, but not dust or insects.
Leave to ferment at cool room temperature (65–75°F) away from direct sunlight for 7–10 days, pressing down on the plate every so often during the first 48 hours. Check it daily and press it down if the cabbage is floating above the liquid.
Transfer to clean, dry jars and store for several months. It will keep even longer if refrigerated. As long as it still tastes and smells good to eat, it will be.
Invest in intestinal bacteria today; only half an hour of work and you will have a wonderful supply of natural probiotics at your disposal for months. Made from nothing more than cabbage and salt, and any other spices and aromatics you fancy, it is a bit of a pickle to make, but worth it, as it lasts for ages. Mix it through grains and dollop onto stews.