Summary

Ingredients

• 1 white cabbage, .7 kg each
• 30 g salt
• 2 small carrots
• 1 bunch spring onion (s)
• 1 tablespoon garlic (garlic flakes)
• 1 tablespoon oregano
• 1 tablespoon chilli flakes
• 1 teaspoon cumin powder

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Instructions

1. Prepare three preserving jars of 500 ml each. Finely slice the cabbage and season with salt. Then knead vigorously by hand until juice forms. Cut the carrots and onions into thin rings. Mix all ingredients together. Pour the vegetables into the jars and press firmly. No air bubbles must remain. Leave about 3 cm of air to the top. Seal the jars and let them steep for a week in a warm but dark place.