3 ½ pounds shredded white cabbage

1 carrot, shredded

2 small bay leaves, lightly crushed

10 allspice berries

12 black peppercorns

2 ½ tablespoons kosher salt

 

Combine all of the ingredients in a large bowl. Mash with your hands, a sauerkraut stomper, or potato masher until the cabbage wilts and exudes juice. Transfer to a pickling crock, packing it in as tightly as possible. Apply a weight, making sure that all of the cabbage is completely submerged beneath the brine. Cover loosely and let ferment at room temperature for 4 to 6 days, or until the desired sourness.

 

Makes about 2 quarts. If, for some reason, mashing the cabbage with the salt does not create enough liquid to completely cover the cabbage once it’s packed into the crock, you can make additional brine. Simply boil some water, add kosher salt until it tastes slightly salty, and let cool. Add just enough to completely cover the cabbage. If any white matter appears on the surface during fermentation, do not be alarmed; it’s perfectly harmless yeast. Just skim it off. Fermentation time depends on the ambient temperature, so it may take 4 days in the summer and as long as 6 days in the winter. Keeps for weeks tightly sealed in the refrigerator. If you don’t have a pickling crock with a weight, use a glass or stoneware jar that’s large enough to accommodate the cabbage plus the bubbling of fermentation. Weigh the cabbage down with a plate topped with a tightly sealed jar filled with water. Look for white cabbage in Asian markets. Salted Cabbage is yummy straight up, and it’s great anywhere you might want a pickle, like on a sandwich or in potato salad.