Savoy cabbage kraut

I love Savoy cabbage. The thick green leaves are so good in winter stews or just thinly sliced and wilted in a good knob of butter. The season is coming to an end so I hurried to make a fermented version, inspired by the one from ‘Fermented vegetables’ from K. Shockey with juniper berries. It is a little harder to massage the cabbage (compared to white or red cabbage) to release its juices, but the result is worth the effort.

Type of fermentation: lacto-fermentation
Level: very easy
Tools: glass jar, large mixing bowl

1 medium sized savoy cabbage, cut into small strips
1-1,5 Tbsp unrefined salt
1 Tbsp juniper berries, crushed
1 medium onion, thinly sliced

1. Remove the outer leaves of the cabbage and discard. Continue removing the leaves and cut out the hard ribs. Put the leaves on top of each other and slice into fine strips.
2. Put the cabbage in a large bowl and massage the salt into the mixture with both hands. Add the onion and the juniper berries.
3. Keep on massaging until the cabbage starts to release its juices.
4. Transfer the mixture to a glass jar, a handful at a time, while firmly pressing the cabbage down with your fists.
5. Fill up the jar, top with a weight and close the lid. The weight can be a ziplock you fill with water.
6. Check every day, the cabbage must stay submerged. Press if needed and let everything ferment for 2 to 3 weeks at room temperature. The cabbage will change in color and will turn a bit more brownish.
7. When you are happy with the taste and the texture, transfer the cabbage to clean glass jars (fill them as much as you can, leaving no headspace) and store in the fridge.