Author: Bob and Robin Young

Web Page: www.rockinrs.com

1

Preparation Step: To prepare the cabbage, remove and discard the outer leaves. Wash and drain and then cut the cabbages into halves or quarters while removing the core in the process.

2

Shred Cabbage. If shredding by hand, makes sure the shreds are no thicker than a nickel or dime!

3

Layer the shredded cabbage with about 4 cups of shredded cabbage. Add 1t salt, cinnamon, 1t caraway and 1 t mustard seeds. Add next layer and no spices. Add the 3rd layer and repeat the spices. Every other layer gets the spices. Continue until all of the cabbage is used. If necessary, you can add a little - no more than 2¾ cup - Four Monks White Wine Vinegar. When all the cabbage is in and the spices are added, mix the batch by hand. Make sure your hands are clean!

4

When juice starts to form on cabbage from tossing - Pack the cabbage firmly and evenly into a clean crock, glass or enamel container. Press firmly to encourage juice formation. Fill the utensil no closer than 5 inches from the top. Make sure juice covers the cabbage completely! (This does not always happen unless the cabbage is fresh from the garden) Prepare additional brine by putting 1 ½ Tablespoons of kosher salt into 1 quart of boiling water. Dissolve salt and cool brine to room temperature before adding to the pot of cabbage.

5

Once cabbage is immersed in the liquid, cover the top with a clear plastic wrap to "seal" the top layer. Place weights on the top of the wrap to keep the cabbage immersed in the liquid. Seal the top lid. Do not remove this until fermenting is complete! (Good luck!)

6

Place in an area where the temperature will not be above 75 degrees. Fermentation will begin within a day, depending upon the room temperature. If room temperature is 75 degrees allow 3 weeks for fermentation. If temperature is 70 degrees allow 4 weeks. If temperature is 65 degrees allow 5 weeks. If temperature is 60 degrees allow 6 weeks.

7

Once fermented taste to see if your required tartness exists. Tartness will weaken as you process in canning so make sure it is a wee bit more tart than you like! Can be eaten immediately if you desire!