Sort ingredients
karleehenry
QR Code
Listen
Pdf
Quarter and core your cabbages, discarding the cores and reserving 1 large outer leaf
Slice the cabbage into thin ribbons and add to a large bowl
Thinly slice cucumbers and add to the bowl
Roughly chop dill and garlic scapes and add to a food processor, pulsing down until fine. Add to the bowl along with salt and mustard seeds
Massage everything together with your hands, squeezing and smooshing!
Allow to stand for 10 minutes before adding to your half gallon mason jar
Layer and tamp down the ferment as you go until filled almost to the top, add any liquid from the bowl
Place your reserved cabbage leaf over the top of the ferment and add your glass weights, lid, and band
Set on a plate or tray and allow to ferment for 7-10 days in a room temp place
When tangy to your liking, remove the leaf and weight, replace the lid and store in the fridge!