Ingredients:
- 1 medium head of cabbage (about 1.5-2 kg)
- 2-3 tablespoons of salt (to taste)
- 1-2 tablespoons of sugar (to taste)
- Dill or fennel seeds (optional)
- Caraway seeds (optional)
- Garlic (optional)
- Black or red pepper corns (optional)
- Water
Instructions:
1. Remove the outer leaves of the cabbage, cut the head into quarters, and remove the tough core.
2. Shred the cabbage into thin strips or squares and place it in a large bowl.
3. Sprinkle the cabbage with salt and sugar, and mix well to allow the juices to begin to release.
4. Optionally, add dill or fennel seeds, caraway seeds, garlic, and peppercorns.
5. Transfer the cabbage to a jar, compacting each layer tightly.
6. Pour the cabbage with the juice that has been released during the salting process. If there isn't enough juice, you can add a little water.
7. Let the jar of cabbage sit at room temperature for a few days to initiate the fermentation process, then transfer it to the refrigerator.
The fermented cabbage will be ready to consume in 1-2 weeks.
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