- 15 fresh cabbages
- 2 kg salt
- unpopped popcorn
- white sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Take out core of cabbages and then put salt inside.
Place the cabbages into a tall barrel one at a time (layering). Sprinkle each layer with salt, peppercorns, sugar and popcorn. Note that the sugar helps keep the cabbage firm and the popcorn helps cabbage to develop a yellow colour.
Once this layering process is complete fill the whole barrel up with cold water all that way to the top. Then put quite a few extra sheets of cabbage on the very top (acting as a protecting layer). Place a very heavy board on top the cabbage so that it compresses all the cabbages firmly down. Two huge bottles of water can also be used to add weight if necessary and also a couple of pieces of wood.
It’s very important to keep the cabbage pressed down firmly and tightly.
Place the lid on top and then allow the cabbage to sit in the barrel for up to six weeks.
After the first week check if there is enough water in the barrel and add more water if it is looking dehydrated. Also, it’s important to taste test it for the salt content. The taste should be quite salty but not too salty. If necessary, add more salt but again, should not be too salty.
• This is a process that requires practice and trial and error.