Our first recipe for this all new page is going to be something seasonal and easy to get you started.  if you have done some of our workshops you will probably already have a good understanding of the techniques for fermenting and curing food.  If you haven't, fear not, this is a simple and easy place to start with fantastic results.

Easy to make, delicious to eat.  Beautifully crunchy it will be perfect to go with some homemade sausages or as a pickle for sandwiches.  Its a great addition to my pantry.

I've spotted a couple of cabbages in the garden which will be perfect.  Fresh, organic and free!  With a process of fermentation we will transform this humble offering into a tangy delight full of probotics to make your yoghurt jealous and it wont take a lot of person power to make.  As with all things fermented make sure all your hands, surfaces, utensils and containers and spotlessly clean before you begin. 


1k cabbage 

1tbs Kosha salt (or non iodized plan salt)

Optional extra flavoring

3 cloves finely diced garlic

1 tbs freshly ground mixed pepper (or just black)

Thinly slice the cabbage, leaving out the core.  

Pop it all into a container that fits it comfortably

sprinkle the garlic and ginger over the top

then sprinkle the salt over the top

Now get your hands in there and mix the salt through.  It may not look like a lot of salt when you sprinkle it over but it gets to work quickly!  Keep mixing and squeezing the cabbage.  Very quickly you will notice it getting damp as the salt draws out the water.  Soon you will notice the volume of cabbage seems to of gone down as it becomes softer and wetter. It should take at least 5 mins of mixing to get it to this stage. 

Next pack it into sterilized jars, pushing it down to pack together tightly.  Pour any liquid left behind into your jars so that the cabbage is covered.  The cabbage may want to float on top.  You will need to use something to hold it under.  You can use a smaller lid upside down with a small weight in it.

Now it needs to sit for 24hr.  Every so often give it a push down to encourage the liquid to seep out and keep it submerged. Put the lid on it needs to be airtight.

It will take 3-5 days for the good bacteria on the cabbage to ferment by producing lactic acid.

The refrigerate and it will keep for about 2 months.  


You do not want browned cabbage, yeasty odor, pink cabbage, slime, or mold.  These are not good signs and should be discarded.


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Preserved Eatery and Cook School, Market stall, Preserved Eat

2i Waipapa Avenue
Diamond Harbour

03 3294 465