If you have access to red currant leaves you can add them at the end. Lay them onto the mixture. It helps with the fermentation process, but it’s not totally necessary. The main thing is to pound the cabbage so that the juice comes out and add plenty of salt. It packs into a smaller space than you’d imagine. It doesn’t take long. Ten minutes. I didn’t include a photo of the jar after I’d washed the bits of cabbage and spices off the outside of the glass because I can’t pretend it’s not a bit messy. The fermented cabbage is great as a side with lots of different possibilities. You can do this with just about any vegetable and combinations of vegetables. I was sceptical at first as cabbage can be so stinky. But the stink is released by the fermentation process. I should have said maybe burp your cabbage jars next to an open window. Haha. No seriously it’s one of the best things to do with cabbage you’d ordinarily throw into the compost.
