Ingredients
5g arame (sea vegetable)
2kg red cabbage
1 knob ginger (grated or finely chopped)
40g fine sea salt
Steps
Trim and quarter the cabbage
Remove the fibrous core
Chop into 3mm thick slices
Put in a large bowl
Add the ginger and sea salt to the cabbage
Rub the salt into the cabbage
Scrunch firmly until the cabbage releases plenty of liquid
Strain the arame and discard the soaking water
Mix the arame into the cabbage very well
Fill a clean jar completely with the cabbage mixture
Push down very firmly (use your clean fist and body weight)
Top up with more cabbage, pressing down firmly
Ensure vegetables are submerged in liquid
Leave at least 2cm space between liquid and jar rim
Use a vegetable stopper, airlock lid, or press vegetables under liquid
Close lid tightly
Label the jar
Stand on a plate or tray
Leave in a cool place
Ferment for 7-30 days
Watch for bubbles (first few, then masses)
When bubbles subside, start tasting
Best after about a month when quite sour
Continue tasting until satisfied with flavour
Put jar in fridge when ready
Keeps for up to 12 months