|white cabbage||1 kg||2.2 lb|
|salt, 2.5%||22 g||4 tsp|
|caraway seeds||2 g||1 tsp|
|whole juniper berries||1 tsp|
- Remove outer leaves.
- Cut cabbage in quarters, remove cores. They may be finely grated and added as well.
- Mix cabbage with salt and spices and pack tightly in a container.
- Cover with leaves and apply weight.
- Ferment, preferably around 68° F (20° C), for about 3 weeks.