Ingredients :
- 1 medium white or red cabbage
- 1 1/2 tbsp kosher or sea salt
- 2 tsp caraway seeds (optional)
- 1 1/2 liter (or larger) Kilner or clip lid jar
- 50 marbles in a sandwich bag
Method :
- Cut the cabbage into quarters and slice crossways
- After 28 days put the lid on and refrigerate. If your brine stops covering your "kraut, dissolve 1 teaspoon of salt in 1 cup of water and top up.
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