Ingredients (for 1 x 1-litre jar)
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1 medium cabbage (1–1.2 kg), green or savoy
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1 Tbsp sea salt (15–18 g) — about 2% of cabbage weight
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Optional aromatics: 1 tsp caraway or dill seed, ½ grated carrot, or a little onion for depth
Method
1. Shred & salt
Finely slice the cabbage and place it into a large bowl. Add salt and mix with your hands, coating everything evenly. Let it stand 10 minutes to allow the salt to draw out moisture.
2. Massage to make the brine
Massage for 5–10 minutes until you have a shiny, wilted, juicy cabbage. You should see a generous pool of brine at the bottom.
3. Pack the jar
Pack the cabbage tightly into your jar, pressing down firmly as you go. Pour in all remaining brine. Leave 3–4 cm of headspace at the top.
4. Submerge completely
Use a cabbage leaf and/or a fermentation weight (a clean stone works) to keep all solids below the brine. (This step is key — oxygen is the enemy, brine is your friend.)
5. Ferment
Close loosely (or use an airlock lid) and ferment at room temperature, out of sunlight for:
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NZ Summer: 5–7 days
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NZ Winter: 10–14 days, sometimes longer
Burp daily if using a standard lid (quick open/close to release gases). Watch for bubbles — that’s the good life forming!
6. Taste & store
When it reaches your preferred tang, remove the weight and refrigerate. Keeps 2–3 months chilled.
What to Expect
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Cloudy brine, fizz, sour aroma = normal
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Firm and crunchy = success
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Fuzzy mold, slimy texture, rotten smell = compost it and try again
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Slow ferments happen in cool rooms — be patient
Serving Suggestions
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With eggs or avocado
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As a side to any protein
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In salads, sandwiches, wraps, or bowls
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1–2 forkfuls before meals for digestion support