Reusable mason jar plastic storage lids* (we used wide mouth)
1finger of gingertotal weight of the first three items should be 800 g or 1 pound 12-1/4 ounces
1TablespoonHimalayan pink salt
Peel the carrots and ginger. Grate and set aside.
Take off the outer leaves of the cabbage, reserve a leaf for later. Then cut cabbage into quarters (save a clean piece for later). Remove the core.
Set your mandolin to whatever thickness you prefer; we set our dial fairly high for a coarser shred. Shred the cabbage.
Put a bowl onto the scale and zero it. Add the carrot and ginger to the bowl, followed by the cabbage. Fill the bowl until the scale reaches 800 grams – or 1 pound 12-1/4 ounces.
Sprinkle the tablespoon of salt over the cabbage and mix in well with your hands. You can continue to massage the cabbage until liquid starts to form in the bottom of the bowl or you can walk away and leave for 20 minutes to an hour.
Give the cabbage a final squeeze to extract as much liquid as possible (don't toss it!). Hold the jar over the bowl and pack the cabbage into the jar, then add the liquid.
Use the leaf you reserved earlier. Cut it as wide as jar and then place it into the jar submerging it in the liquid. Put the pickle pebble on top and press down so liquid rises above all the cabbage, including the leaf and the pebble itself. If you don’t have a pickle pebble, you can use a smaller, shorter jelly jar filled with glass gems – or other such weight – to weigh it all down.
Add pickle pipe, then seal jar with snap lid.
Wipe down the jar and add a lable with the date. Place it in a spot out of direct sunlight where the temperature is between 65 and 75 degrees F. Place a shallow dish under the jar just in case the brine leaks out.
Ferment for up to 4 weeks.
Recipe Source: The Unknown Chef at Birdzofafeather.ca