Serves
20 People
Cooking Time
20 minutes
Season
Dietary
Ingredients
700g Savoy cabbage
14g pure Seaford Seasalt*
1 tablespoon of grated garlic
1 tablespoon of caraway seeds
1 tablespoon grated, fresh turmeric (or 1/2 tablespoon of ground turmeric)
*Whatever the weight of your cabbage, the salt should weigh 2% of that weight
Method
1- Remove the outer leaves of the Savoy and cut out the hard core of the stalk. Reserve a large whole leaf and slice the rest thinly.
2- In a large bowl scatter the Seaford Sea Salt over the leaves along with the garlic, caraway seeds and turmeric. Massage the cabbage with your hands to ensure every leaf is covered and the salt is really worked in to the leaves. Cover and leave overnight.
3- Whether it’s preserving jars or Kilners you use, wash them in hot soapy water, rinse and place them wet in a pre-heated oven at 180c for 10 minutes.
4- The next day, pack the jars with the shredded cabbage along with the salty water and, using the end of a rolling pin, bash the leaves down in the jar to ensure the leaves are submerged in the brine. Push down any bits of cabbage on the sides that aren’t submerged. As long as all the cabbage is under the liquid it will ferment well. You can always make more brine and top it up if there’s not enough (1 tablespoon of salt to 2 cups of water).
5- Take the reserved cabbage leaf and press it in on top. Make sure your mix doesn’t touch the lid. If not fully submerged, use something to weight it down into the liquid. If you don’t have fancy fermentation weights then use a small lidded jam jar, one that fits inside snugly inside your jar, filled with water. Alternatively, a clean ziplock or freezer bag full of salty water (1 tablespoon of salt to 2 cups of water) works well.
6- Close the lids but don’t tighten them too much. If your container has a clamp lid, remove the rubber seal ring and close. By leaving the lids a little loose the CO2 gasses that build up during fermentation can escape.
7- Leave to ferment at room temperature for 10-21 days - the sourness will increase the longer it ferments. Then store in the fridge - it will last an age!
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