Core and shred the cabbage and carrots. Place in quart jars and press down firmly until juices come to the top.
Add caraway seeds and salt.
Pound with a wooden pounder for 10 minutes until juices are released. The top of the cabbage should be at least 1 inch below the top of the jar.
Cover tightly and keep at room temperature for 3 days, or until desired flavor.
Transfer to refrigerator and enjoy immediately or allow it to improve with age.
This post was linked to Traditional Tuesdays at Cooking Traditional Food, Fat Tuesdays at Real Food Forager
Oh my goodness. So simple! Thanks, Gretchen!
We make something similar that we love, but we add one chopped onion as well. And, in your planning if you make this a day ahead it is even better the second day. And it freezes wonderfully. It’s a win-win-win! Thanks Gretchen!
