Sour Cabbage Leaves Recipe
Tasty, and super low in calories making them a great healthy choice for anyone.
Equipment
- 1 Cutting board
- 1 Large jar with tight fitting lid
Ingredients
- 1 whole cabbage head
- 1-2 garlic (peeled and quartered)
- 2 bay leaves (optional)
- ¼ cup sea salt (do not use iodized)
- 1 l water
Instructions
- To start, get rid of the outer cabbage leaves, rinse the cabbage heads well to remove dirt and debris.
- Put the cabbage head on cutting board and use a sharp knife to cut out the core. Try to cut deep enough to remove the whole core.
- Put the cabbage head into a deep jar or container.
- In the whole of the core add salt to better soften the stems.
- In a large pot bring about 1 liter of water to boil and add the rest of the salt, mix together the salt with water and stir well. Roughly 1⅕oz salt to 1 litter which makes this makes a 3.5% concentration.
- Press the cabbage down done to reduce oxygen to a minimum.
- Pour the boiling water into the pot. Close the pot or jar with the lid and make sure it it tight. Shake it and leave it in a room temperature for up to 5 days.
Notes
You can use Himalaya sea salt and regular sea salt.
It is always better to buy organic or from your local farmers.