Put shredded cabbage into a large stainless steel or glass mixing bowl.
Add Celtic Sea Salt into the cabbage and massage with your hands for 3–4
minutes. Don’t be timid. Give your cabbage lots of good squeezes.
Allow the massaged cabbage to rest in the bowl for about 30 minutes so that the salt can draw out liquid from the cabbage.
After resting, add in the caraway seeds and mix well.
Transfer the mixture to the Le Parfait glass jar, a third at a
time, along with any liquid that has been released. Using a sauerkraut
pounder, wooden spoon, or the end of a rolling pin, gently but firmly
pack the cabbage into the jar after each addition.
Keep pressing until the top of the cabbage is at about 1-1/2 inches
(3.75 cm) below the rim of the wide-mouth opening. If you have time, let
the mixture stand for 24 hours to help build up more liquid (see Note
below). This will help prevent overflow later.
Assemble ChouAmi onto the jar according to directions. Allow to ferment
for 7–10 days on your kitchen counter, away from direct sunlight. Check
every few days that there is water in the moat, and top off as needed.
When ready, remove ChouAmi and wipe the rim of the jar with a clean
cloth. Make sure the Le Parfait sealing cap and screw lid are both clean
with no brine, salt, or acid, and place on the jar. Store in the
refrigerator.
Recipe Note
Note:
Depending on the quality of the cabbage, you may or may not get a lot
of liquid. Add more brine* to cover the cabbage by 1 inch (2.5 cm), if
needed.
*Brine ratio = 1 teaspoon (5 ml) sea salt dissolved in 1 cup (237 ml) hot filtered water. Allow to cool before using.
Original recipe by Karen Wang Diggs
All rights reserved.