Instructions:
1. Prepare the vegetables: Shred the cabbage thinly and grate the carrots. Place them in a large bowl and mix with salt, sugar, and garlic slices.
2. Fill the jar: Pack the mixture tightly into a clean glass jar. Add peppercorns and mustard seeds between the layers.
3. Make the brine: In a small pot, bring water and vinegar to a boil. Let it cool slightly.
4. Pour the brine: Cover the cabbage mixture completely with the warm brine. Press down the cabbage so it stays submerged.
5. Seal & ferment: Close the jar and leave at room temperature for 2–3 days, then refrigerate. The flavor gets better after 1 week.
Tip: Serve as a side dish with grilled meat, sandwiches, or salads.
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