Ingredients:
- One red cabbage
- 5% good, non-iodised salt
- Carraway seeds to taste
- Peppercorns to taste
- Large jar
Cut cabbage in half and cut out hard core. Weigh the two halves.
Chop finely and as evenly as possible. Cut to lengths you like. Put cabbage in a large bowl.
Measure out salt, which should be five percent of the weight of your cabbage.
Sprinkle salt over cabbage and massage in, with your hands, until juices start coming from cabbage.
You may be surprised by how much juice it releases.
Add seasonings and mix again.
Pack down hard into your jar. Use a spoon, or tamper, to push the cabbage down so the juices cover the cabbage. Fill jar almost to the top, making sure the cabbage is submerged in juices. Weigh down with a pickle weight, a zip lock bag filled with water, or a clean rock. Seal with lid.
Label with date and ingredients if you like.
Taste test after about two weeks. We left this one for three weeks.
Decant into smaller jars and refrigerate.
Serve as a side with chipotle or herb sausages, or as a topping for your hot dogs.