Food Culture of the South
1 green cabbage (2½ pounds)
3 tablespoons kosher salt
- Remove outer leaves of cabbage. Rinse, quarter, and remove core. Shred cabbage into strips on a mandolin. Avoid over-handling or bruising cabbage, as this will cause it to lose crispness.
- Transfer a handful of shredded cabbage to sterilized ferment vessel. Top with a portion of the salt and press down firmly. Repeat until all cabbage and salt has been used.
- Weigh down cabbage with a sterilized glass or jar that fits into the ferment vessel and press down until liquid is released. You may want to top the sterilized glass or jar with a heavy rock or other weight that will keep pressure on the cabbage.
- Make sure shredded cabbage is fully underneath “brine” (the liquid leaching from the pressurized cabbage and salt) and cover with a towel. Use a rubber band to keep the towel in place (make sure glass/jar and weight remain on top of cabbage to keep it submerged during the ferment).
- Ferment for at least 5 days. Cabbage will start getting tangy in 1 to 2 weeks. You should taste it along the way, and refrigerate it when it’s fermented to your liking. The sauerkraut gets more sour the longer the ferment goes. (Cebulka prefers fermenting for 3 to 6 weeks.)
- From Andrew Cebulka of Charleston, South Carolina