Made by Ciara, Austin, and me, the mind behind the spice mix in this recipe is all Ciara ~ a ferment master who earned her title from many a Friday fermenting at Three Stone Hearth kitchen! We put it in the crock yesterday, and it should be close to ready right around Christmas. Probably perfect by New Year!
7 decent-sized heads of cabbage ~ 5 green, 2 purple
2 apples ~ preferably crisp and tart, like pink lady
1/4 cup, plus 2 T coarse sea salt
2 T whole coriander seeds
1 t whole cloves
1 t cardamom seeds, taken from the pods, but not ground
6 cinnamon sticks
Quarter the cabbages and core them. Shred. Massage with salt (to taste. It should taste salty.) until the leaves start to lose their stiffness and liquid collects in the bottom of the bowl. Core the apples and slice thin. Toast the coriander, cloves, and cardamom. Mix the apple and spices in with the cabbage, attempting not to break or mush the apples. Pack into a clean crock or jar, with a weight, so that the liquid rises an inch above the vegetable matter.
Open for the holidays and share with loved ones!
