Women's Health Australia - - FOOD HUB -


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.

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