Ingredients:
- 1 medium white cabbage
- 2-3 tablespoons of salt
- Water
- Spices to taste (you can use peppercorns, bay leaves, etc.)
Instructions:
1. First, remove the outer leaves of the cabbage, then cut it into quarters and remove the tough core.
2. Slice the cabbage into thin strips or use a grater.
3. In a large bowl, mix the sliced cabbage with salt. Mix well to ensure the salt is evenly distributed throughout the cabbage.
4. Pack the cabbage tightly into jars, pressing it down to ensure it is covered in its own juices.
5. Add spices to your taste, such as peppercorns or bay leaves.
6. Fill the jars with water, making sure the water fully covers the cabbage, leaving some headspace at the top of the jar.
7. Seal the jars tightly with lids and leave them at room temperature for a few days until the fermentation process begins.
8. Then transfer the jars to a cool place for long-term storage.
Enjoy! Pickled cabbage will be a great addition to various dishes and sandwiches.
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