Lacto-Fermented Cabbage

Background

This is a quick log for a new batch of fermented cabbage, utilizing a standard salt ratio and simple aromatics.

Recipe

Ingredients

• 16 lbs Cabbage
• 2% Salt by weight
• For this batch we used dill as an aromatic (to taste)

Method

1. Shred the cabbage and calculate the salt requirement based on 2% of the total cabbage weight.
2. Toss the cabbage with the salt, dill, and herbs, bruising the cabbage to release its liquid.
3. Pack tightly into the fermentation vessel, ensuring the cabbage is fully submerged under its own brine.
4. Ferment at room temperature, monitoring daily.