Fermented cabbage

• ½ red cabbage
• ½ pointed cabbage (or white cabbage)
• 1 fennel bulb
• 2 carrots
• 40 g salt
• 50 ml Vita Biosa Original

1. Finely shred the red cabbage and pointed cabbage, preferably using a mandoline, and place in a large bowl.
2. Grate the fennel and carrots and add to the bowl.
3. Put on food-safe gloves if desired.
4. Sprinkle the salt over the vegetables and begin massaging it into the cabbage. Knead and squeeze for about 10 minutes until the cabbage releases plenty of liquid.
5. Add Vita Biosa and work it well into the mixture.
6. Transfer the cabbage and its liquid into a large, sterilized jar.
7. Place the jar in a dark spot, such as a cupboard or drawer, at room temperature for 4 days. Open the lid daily to release any built-up gas.
8. On day 5, the fermentation is complete. Store in the fridge and enjoy your fermented cabbage.

Ditte Julie is, among many things, a recipe developer, cookbook author, and inspiring communicator with a deep love for whole, natural ingredients. When creating new recipes, she’s passionate about crafting dishes that not only taste great but also feel good in the body. She often incorporates fermented elements like Vita Biosa into her recipes to make everyday meals more vibrant and full of flavor.