MAKES 1-LITRE JAR
½ large white cabbage 1 tbs sea salt
1 tsp fennel seeds
Remove and discard any dark outer leaves from the cabbage. Also remove the outermost pale leaf, but keep this to one side for later. Using a sharp knife, remove the cabbage core, then finely shred the remaining cabbage. Next, place the shredded cabbage and salt in a bowl.
With clean hands, mix the salt and cabbage together. Think of this as giving the cabbage a vigorous massage, so as to break down the fibrous cell walls. After 2–3 mins of mixing, set the salted cabbage aside to rest for 15 mins.
By now the mixture should be looking quite wet. Add the fennel seeds and mix for 1–2 mins.
Before transferring the cabbage mixture to a large jar to ferment, taste the liquid. If it is too watery and bland, add a little more salt; if it’s too salty, you may want to water it down a little. Pack the cabbage mixture into a sterilised 1-litre jar. Be quite firm and ensure there are no air pockets remaining.
When filled to the top, fold up the cabbage leaf you put aside earlier and place it on top. This ensures the salted cabbage remains submerged in the liquid.
Replace the lid on the jar and leave in a cool, dark place for
2–5 days. Each day, remove the lid to release any pressure that has built up because of the fermentation process.
Store in the fridge and use within 2–3 months.