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  • 5 lbs cabbage
  • 50 g salt (10g salt per lb cabbage)
  • 2 tbsp mustard seeds
  • 2 tbsp Caraway seeds
  • 4 Garlic cloves


  • De-core and chop cabbage.
  • Add half of the salt to the cabbage in a large mixing bowl, mix it up.
  • Mash the cabbage down with your fists, crushing it up.
  • Cover and wait 20 minutes.
  • Add the rest of the salt, mix it up.
  • Crush with fists.
  • Cover and wait 20 minutes.
  • Mince the garlic.
  • Add garlic, mustard, caraway mix it one final time.
  • Pack into a large glass jar using a wooden muddler, use a good amount of force.
  • Wait 10 minutes and pack it down again firmly.
  • Add a fermentation weight and push it down until the brine completely covers all the vegetable matter.
  • Add an airlock to the jar with fresh sanitizer.
  • Label and date the jar.
  • Let sit 2 weeks at room temperature in the fermentation room.
  • Refrigerate. It is now ready to serve.