Makes about 3 quarts
Crisp and lemony, this cabbage ferment is energizing. I call it a salad, not a condiment, because it adds a freshness to the plate. We eat it as a side to many dishes. The lemons are fermented whole peel and all. Because of this I suggest trying to source organic lemons. If you have ever tasted traditional preserved lemons, you will find the flavor of the peel hasn’t developed that velvety creamy texture and super salty flavor. Instead, the lemons add complexity in the form of a light bitterness and floral citrus notes. The recipe calls for 2 lemons because in testing that was preferred but feel free to omit one if you want less of stronger flavors of the peel. Substituting Meyer lemons will also mellow out the citrus flavor.
You got this. If you have never fermented vegetables before, don’t be intimidated. Don’t be afraid to chop and salt and wait and finally to taste your creation. Enjoy the process.
Ingredients:
1 cup (273 grams) unrefined sea salt
1 gallon (3785 ml) unchlorinated water
1 large (about 3 pounds/1360 g) Napa cabbage
2 bundles green onions (about 180 grams)
1 cup (about 155 grams) daikon radish, grated (substituting other radishes is fine)
2 lemons, deseeded, sliced in quarters, as finely as possible with peels
Optional to only use one lemon
2 tablespoons (12 grams) fresh ginger, finely grated
6 large cloves garlic, finely grated
Steps:
1. Combine the salt and water in a large bowl or pot and stir to dissolve.
2. To prepare the cabbages, remove the coarse outer leaves if needed; rinse a few unblemished ones and set them aside. Rinse the rest of each cabbage in cold water, and trim off the root end. Starting at the root end, slice each cabbage lengthwise about halfway through; then pull or split the head completely in half.
3. Submerge the cabbage halves, and the reserved outer leaves, in the brine. Use a plate as a weight to keep the cabbage submerged. Set aside, at room temperature, overnight for 8 to 12 hours.
4. Place the cabbages in a colander and drain. Reserve about 1/2 cup of the soaking brine. Chop the cabbage into bite-size slices, or larger if you prefer. Put the cabbage into a large bowl with the reserved brine.
5. Prepare the green onions, daikon, ginger, and garlic and mix thoroughly.
6. Quarter the lemon(s) lengthwise, and slice as thin as possible, retaining the peel. Remove the seeds as you go. Place these in the bowl and toss the mixture incorporate the lemons gently throughout.
7. Transfer the cabbage mixture, a few handfuls at a time, into one large jar, a few smaller ones, or a crock if you have one. Pressing the mixture with your hands as you go. Add any liquid left in the bowl.
8. If using a large jar fill until you’ve used the mixture. If using smaller jars leave about 2 inches of headspace in each jar, or 4 inches for a crock. Cover the top with the reserved outer leaves. Press in place to bring the brine to the top. Tighten the lid on the jar(s) and set on the counter out of direct sunlight, to ferment in a cool spot for 7 to 14 days.
9. As it ferments the CO2 from the process will build pressure. Every day you will give the lid a quick twist and then tighten to relieve the pressure inside. You will see the colors begin to change as the vegetables ferment. The cabbage will have a translucent quality and the brine will become cloudy. Feel free to taste it in a week. If it’s pickly and sour you can stop the fermentation here by putting it into the refrigerator. If it is not sour enough for your liking, put everything back in place, and continue to ferment, continuing to “burp” the jar and keeping the veggies submerged.
10. When it is delicious and to your liking refrigerate. It will keep refrigerated, for a year or more.