Uses same method as pickled cucumbers and pickled jalapeños. Control of salt is achieved by cooking with vinegars, and not using traditional salt brine fermentation.
MAIN
- 1/4 cabbage, shredded (3-4 cups)
- 1/2 onion, shredded
SPICE
- 1 tsp cumin seeds (Or caraway seeds)
BRINE
- 1/2 tsp salt
- 1/4 cup apple cider vinegar
- 1/4 cup white vinegar
- 1/2 cup water
Shred cabbage and onion and crush same as fermented. Add spices. In small pot boil water and vinegar mixture. Add cabbage and onion mixture and simmer 5m. Remove from heat and cool, then pack in jar. Before serving, if desired, rinse to adjust sour and salt.
Michael Swarm 