Nutrition Info.(per serve)
- 1 large green or red cabbage or a mixture, 3 outer leaves reserved, core removed, finely sliced
- 4 carrots, peeled and grated
- ½ teaspoon chilli powder
- 2 teaspoons caraway or cumin seeds
- 1 large clean, sterilised jar
- juice of 1 lemon
- filtered water
Total fat 0g
Saturated fat 0g
Dietary fibre 1g
1 Place sliced cabbage and carrots in a large bowl (glass is best). Mix together using your hands, pressing down hard on the vegetables as you mix to start releasing the juices.
2 Sprinkle over the spices and mix again, pressing as you mix. Transfer to a large jar.
3 Pour over lemon juice and enough filtered water to just cover the vegetables. Place the cabbage leaves on top of the mix and press down again to make sure the liquid is above the level of the vegetables. Put something heavy, such as a fermentation weight or smaller jar, on top of the cabbage leaves to keep veges submerged.
4 Leave to ferment for 5-7 days at room temperature (20-25°C is a good ambient temperature) then transfer to the fridge. It will keep in the fridge for at least 3-4 weeks.
Make it gluten free: Check chilli powder is gluten free.
Keep the juice from your first batch to use in subsequent batches. This speeds up the fermentation process.
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