• 1 head of cabbage, shredded
  • 1 T caraway seeds (optional)
  • 2 T sea salt
  • 2 T whey (optional)

Mix the cabbage, caraway seeds and salt together. Pound to release the juices. Place mixture into a jar and press down firmly so that the juices cover the cabbage by at least a centimeter. Cover tightly and keep in a warm place about 3 days.

It can be eaten immediately. Keep it in the fridge after opening it. If you would like to make kimchi use Chinese cabbage, add some red chili flakes or fresh chilies and sliced garlic.

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