During the lockdown, I started an awesome new hobby. Lacto-fermenting veggies and brewing delicious naturally fizzy drinks. Fermented foods are probiotic-meaning they are full of microbes that are good for our gut health. Fermenting is also a great way to preserve food.


1/2 a cabbage Himalayan pink or sea salt Spices – whole cumin seeds, whole coriander seeds, mustard seeds, whole fennel seeds


A 500 gm jar A large mixing bowl A chopping board A cup of measuring A knife

Shelf Life

4-6 Months

What To Do

  1. Weigh your cabbage, take off the outer leaves and save them. Slice the cabbage thinly and put into a big mixing bowl.
  2. Add 3% salt (himalayan pink salt or sea salt) by weight (for every 100 gms of cabbage, 3 gms of salt) and massage it in with clean hands.
  3. Squish to release as much cabbage juice as possible. The cabbage will shrink and lose moisture.
  4. Add any spices you’re using at this stage and continue squishing. Do this for about 10 minutes.
  5. Transfer what looks like wet, soggy cabbage into a clean jar and pack it down by pushing it down with your fingers or a pestle (or similar tool). You want to push out any air pockets in the cabbage.
  6. Top the cabbage with an outer cabbage leaf saved earlier and push down again, making sure the liquid rises above this whole outer leaf. This is to encourage anaerobic fermentation.
  7. Close the lid and leave at room temperature (somewhere you can keep an eye on it) to ferment for 7-10 days.
  8. During the course of this time, it will get progressively sourer and start bubbling. Open the jar every other day and push down the cabbage under the liquid brine.
  9. After 7-10 days, it is ready to be consumed. Stick it in the fridge and it will keep for months!

C H E C K   O U T   M O R E!