- 1⁄2 head green or red cabbage
- 1 firm apple
- 2-3 small to medium daikon radishes (watermelon is one of a number of varieties you can use)
- 1 1⁄2 tsp fennel seeds (optional)
- 1 1⁄2 tsp caraway seeds (optional)
- 1 to 2 Tbsp sea salt, or any natural salt with no preservatives or anticaking agents
Chop everything as finely as possible or run through a food processor. Pack just a bit into a wide-mouth jar, tamping down hard with your hands or spoon to pack tightly. After every inch or so, sprinkle the layer with a little salt. Pack within 2 inches of top. When finished, place a weight on top of the chopped vegetables—if you’re using a wide-mouth jar, fill a smaller jar with water and set on top.
Keep the contents submerged in the liquid that exudes from vegetables. Set the jar in the sink for several hours. The liquid will likely overflow the jar. Set out of direct sunlight, open but covered with a towel to keep fruit flies and other creatures out of it, for one to two weeks, then taste.
Allow it to ferment longer if you want a stronger flavor. Once it has reached the taste you like, put a lid on and refrigerate the mixture. If mold forms, scrape and discard; don’t worry if you don’t get every bit, the mixture is still safe and nutritious. Makes 1 quart.