1Preparación
- 1
Remove the outer leaves of the cabbage and discard them.
- 2
Cut the cabbage into quarters and remove the core.
- 3
Slice the cabbage finely using a sharp knife or a mandoline.
- 4
Place the sliced cabbage in a large bowl.
- 5
Add the sea salt to the cabbage.
- 6
Massage the cabbage with your hands for about 5-10 minutes until it starts to release its juices and becomes softer.
- 7
Add the caraway seeds and mix them into the cabbage.
- 8
Pack the cabbage tightly into a clean glass jar or a fermentation crock, pressing it down firmly to remove any air pockets.
- 9
Ensure the cabbage is submerged in its own juices. If necessary, add a little water to cover the cabbage completely.
