• 1 head green cabbage
  • 1 tsp celery seeds
  • 1 tsp caraway seeds
  • 1 tsp black pepper
  1. Using a sharp knife, quarter the cabbage and remove the core. Keep one leaf intact and set aside. Slice the rest of the cabbage into long strips, or use a food processer to shred the cabbage.
  2. Add to a large non-metal bowl and sprinkle with caraway seeds, celery seeds, and black pepper. Use your hands (make sure they’re clean) to massage the cabbage until soft and water starts to release—about five minutes.
  3. Pack the cabbage tightly into a clean wide-mouth jar, and push down so the cabbage is immersed in the juice. Fill it to the top, leaving about half an inch of space.
  4. Fold a few cabbage leaves and press over the top to keep the cabbage beneath the brine. You could also use a fermentation weight. Cover with a tight lid, or with a coffee filter secured with a rubber band. Keep at room temperature (about 60-70°F) for three days, or up to two weeks.