Fermented cabbage

Fermented cabbage

Surkål

By
From
Scandinavian Comfort Food
Makes
1 jar
Photographer
Columbus Leth

Ingredients

Quantity Ingredient
1 white cabbage, 1 whole leaf reserved
20-30g sea salt
2 apples
2 teaspoons caraway seeds
1 teaspoon allspice

Method

  1. Grate the cabbage and place it in a big mixing bowl with the salt. (Salt can be added according to your preference, so taste as you go along.) Using your hands, massage the cabbage, really giving it a good rub, for 5–10 minutes, until the juices come out into the bowl and the cabbage is soft. Grate the apple and add to the cabbage with the spices and transfer to a sterilized 1-litre glass preserving jar. Place the reserved whole cabbage leaf on top, pushing down on it a little so it is covered by the liquid. Close the jar and store in a cool, dark place for 21 days, opening the jar every day for the first 5–7 days to let the gas out. Serve after 21 days, and store in the refrigerator.
Tags:
Scandinavian
Danish
Swedish
comfort food
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