Put shredded cabbage into the mixing bowl. Add Celtic Sea Salt into the cabbage
and massage with your hands for a few minutes. 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 chopped dill. Mix well.
Transfer the mixture, a third at a time, and any liquid in the bowl to
the Le Parfait glass jar. Using a sauerkraut pounder, wooden spoon, or a
rolling pin, gently but firmly pack the cabbage into the jar after each
addition. Add in the lemon slices as you go, and try to press them to
the side of the jar so that it makes a decorative feature.
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).
Assemble ChouAmi onto the jar according to directions. Allow to ferment
for 7–10 days in a cool spot, 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: The amount of liquid you get depends on the quality of the
cabbage. 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
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