A naturally fermented cabbage that is great for general health and digestion. Simple and easy to make and can be enjoyed as a side dish or a delightful addition to your favourite salad.
- 1 Large Cabbage (approx 1kg)
- 1 Tblsp Nirvana Himalayan Salt
- 3 Bay Leaves
- 4 Peppercorns
Finely chop your cabbage and layer it and the salt (cabbage salt cabbage salt) in a large ceramic pot or glass jar. As you layer, gentle massage the salt into the cabbage to encourage the juices to release. Add bay leaves and peppercorns and store in a dark place for 1 week with a lit covering.
After the week is up, simple store in the fridge, eat and enjoy.