Lacto-Fermented Napa Cabbage

Lacto-Fermented Napa Cabbage

Ingredients:
1 large head napa cabbage (about 3 pounds)
1 large yellow onion, thinly sliced
2 tablespoons fine sea salt
1 tablespoon caraway seeds

Directions:
1. Discard any wilted outer leaves of the cabbage. Core and slice the cabbage into quarters, then thinly slice the cabbage and combine it with the onions, salt and caraway seeds in a large bowl. Massage the mixture, pressing and squeezing it for about 3 minutes, so the salt pulls water out of the cabbage and creates the brine.
2. Pack the vegetables and any liquid released from the cabbage into a 2-quart wide-mouth glass jar. Press the cabbage into the jar with your fist until it is submerged by about 1/4 inch of liquid. (If needed, add a bit of salted water to make sure the vegetables are covered.) Weight the vegetables down in the brine by placing a small plate or circular plastic lid directly on top of the cabbage inside the jar. Cover the mouth of the jar with a small saucer. Set aside at room temperature away from direct sunlight to ferment.
3. On the first day, check the ferment periodically to make sure the vegetables are still fully submerged. If they are poking out of the brine, press down on the plate or lid until the cabbage is submerged again. Add salted water by the tablespoon, if additional liquid is needed.
4. Start tasting the cabbage daily on day 5. Once it tastes sufficiently tangy to you, remove the weight from inside the jar, screw on a lid, and refrigerate. It will keep for months in the fridge.