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Categories:Viewed: 57 - Published at: 3 years ago
Ingredients
- 1 pound cabbage, finely shredded (green or red or both)
- 2 1/2 cups water
- 1/2 of a medium onion, thinly sliced
- 1/2 cup white vinegar
- 2 tablespoons kosher salt
- 1/2 to 1 teaspoon dried oregano, crumbled
- Black pepper, to taste
- Ground cumin, to taste
Method
- Combine all ingredients in a large, clean bowl.
- Using clean tongs or hands, gently crush the vegetables in the brine.
- Place a clean plate on top of the vegetables, and weigh it down to fully submerge them under the brine.
- Let sit at room temperature for at least 3 days, or longer to your taste; the flavor will deepen and mellow over time.
- When its to your liking, transfer to clean jars, making sure brine covers the vegetables, and store in the refrigerator.
- Can keep for weeks.
