Brush about 2 Tbsp of olive oil onto a baking sheet.
Prepare the cabbage by pulling off any dirty or wilted outer leaves. Using a sharp knife, cut the cabbage into 1” thick slices. Rub the garlic cloves on each side of the cabbage and place on the baking sheet. Brush remaining olive oil onto cabbage slices and top with salt and pepper.
Bake for 30 minutes, until edges of the slices are slightly browned.
If you’ve never fermented before, this is a SUPER EASY one to start with. You can use almost any type of cabbage, and small batches ferment faster so you can enjoy them sooner! Just be sure to use only organically grown produce (like what you get in our CSA) to ferment.
1 Head Cabbage
1 Tbsp Himalayan Pink Sea Salt or REAL Salt
Wash and dry cabbage. Use a food processor or knife to shred cabbage into uniformly sized pieces.
Place shredded cabbage in a large bowl, and toss with 1 Tbsp of salt. Let this sit for 20 minutes, then pound with a kraut pounder or potato masher until limp and juicy.
Pack into a 1 quart mason or fermenting jar, leaving 2 inches of headspace at the top. Pack down tightly so the juice comes above the level of cabbage. Then use a glass fermenting weight, or a ziplock bag with water in it, to weigh down the cabbage and ensure it stays below the water line. Seal fermenting jar, or if using a mason jar put on lid and ring...