large head of green cabbage
4 tsp sea salt
1 tsp caraway, optional
1 tsp black pepper, optional
10+ cloves of garlic, optional
Using a chef's knife or mandoline, finely slice the cabbage. Place in a large bowl. Discard the cabbage core.
Sprinkle the salt and spices over the cabbage.
Mix thoroughly with your hands (about 1 minute).
Allow soaking for at least 15 minutes.
Mix again for 1 minute with your hands. The cabbage will release some of its water.
Fill the jar with cabbage. Pour in the juice. Squeeze well as you go along.
Fill the jar up to 1 inch (3 cm) from the rim. Add garlic cloves, if you are using.
Place a small mason jar filled with marbles and press down well. It helps to keep the vegetable chunks oxygen-free.
Add water if the cabbage juice does not cover the cabbage leaf.
Close the lid of the jar.
Place the jar on a large plate in case it overflows during fermentation.
Store the jar for 2-3 weeks at room temperature without opening it.