Fermented cabbage leaves
Inspired by the whole fermented cabbage heads found in Eastern European cuisines, I created my own, faster version by fermenting whole leaves of cabbage.
Ingredients
- 1 small head of cabbage
- 1 tbsp grated horseradish
- a few sprigs dill
- 2 slices sweet apple e.g. golden delicious
- 40 g salt see note
Instructions
- Make the brine by dissolving 40 g salt in 1 litre of water. See post on the nitty gritty of lactic acid fermentation formy commentary on iodine and chlorine.
- Carefully peel of as many leaves as you can from the cabbage without breaking them, around 8 or so should be good. This is quite tricky.
- Stuff the leaves and spices in a jar and cover in the brine. Close the lid slightly but allow built up gases to escape. Alternately, close the id fully and open slightly every day to 'burp' the jar.
- Let sit at room temperature for 7-9 days. You can taste the brine to check if it is done. Should be sour and pleasant tasting.
Notes
On salt and water: See post on the nitty gritty of lactic acid fermentation for my commentary on iodine in salt and chlorine in water. Short version: doesn't seem to matter much.