- 1-1/2 pounds green cabbage, finely shredded (this is cut weight)
- 1 Tablespoons Celtic sea salt
- 2 teaspoons whole caraway seeds
- Filtered water, as necessary
- 1 Le Parfait 1000ml (32 oz) jar
- Finely shred the cabbage using a grater or by hand.
- Place into a large stainless steel or glass mixing bowl, and massage the sea salt into the cabbage. Don’t be timid. Give your shredded cabbage some good squeezes.
- Allow the massaged vegetable 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.
- Put the salted cabbage, along with any liquid that has been released, into the Le Parfait jar.
- Using the end of a rolling pin or kraut pounder, gently but firmly pack the cabbage into the jar. Keep pressing until the top of the cabbage is at about 1-1/2 “ 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 at room temperature for 7 - 10 days, away from direct sunlight. Check every few days that there is water in the moat, and top off as needed.
- Replace ChouAmi with the standard Le Parfait 2-piece lid. Transfer to the refrigerator.
Note: Depending on the quality of the cabbage, you may or may not get a lot of juice. Add more brine* to cover the vegetables by 1 inch (2.5 cm), if needed.
*Brine ratio = 1 teaspoon (5 ml) sea salt dissolved in 1 cup (240 ml) hot filtered water. Allow to cool before using.