Pickled Cabbage

Ingredients

• 1 pcs Cabbage, cut into slices
• 1 tsp Salt
• 1 tsp Cumin, ground
• 500 ml Water
• 2 tbsp Vinegar

Method

1. In a large bowl, mix shredded cabbage with salt and caraway seeds.
2. Pack tightly into a clean jar or crock.
3. Add water to cover the cabbage. If desired, add vinegar for extra tang. Cover and let ferment at room temperature for 3-7 days, checking daily.
4. Once fermented, store in the refrigerator.