Ingredients
Scale
- 1 medium head green cabbage, finely shredded
- 1½ tbsp kosher salt
- 1 tbsp fresh lemon zest
- 2 tbsp fresh lemon juice
- 1½ tsp freshly cracked black pepper
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp fresh thyme leaves
- ½ tsp mustard seeds, optional
- 1 garlic clove, finely minced
- 1 tsp honey or sugar, optional
Instructions
- Remove damaged outer leaves, quarter, core, and finely shred the cabbage into a large bowl.
- Sprinkle with kosher salt and massage for 5–10 minutes until tender and juicy.
- Add lemon zest, lemon juice, black pepper, herbs, mustard seeds, garlic, and optional honey or sugar; mix thoroughly.
- Pack tightly into a clean fermentation jar, pressing below the brine and leaving 1–2 inches of headspace.
- Cover with a fermentation lid or loose cover; ferment at room temperature, away from sunlight, for 5–10 days, tasting from day 5.
- Once at your preferred flavor, seal and refrigerate.