This is a very simple recipe, but has a fantastic flavor. Any type of cabbage can be used.
- One firm cabbage
- 2-3 chilis
- 6 keffir lime leaves
- 2 Tablespoon coarse sea salt
Cut cabbage into quarters, remove inner core and slice thinly. Alternatively grate or put through a food processor. Put into a bowl. Add sea salt and toss.
Let sit for about an hour and toss again. Pack firmly into sterilized jars. As you pack, add the chilis and keffir lime leaves as you see fit. I prefer to add them whole as they are easier to set aside later.
Make sure the liquid completely covers the vegetables and only fill to within 2 cm (1 inch) of the brim. Cover the jars and let them stand for 2-3 days in the kitchen, pressing or weighing them down if necessary. If you have a cellar put them in the cool cellar for a month or more before eating. Otherwise put them in fridge and eat when you please.
As time goes by you will become more acquainted with your local variety of lactobacilli and what conditions they prefer to bring out the best in them.