Mzhave Kombosto

Ingredients

• 4⅓ lbwhite cabbageremove outer leaves, cut into large chunks or quarters, keep the core
• 2beetrootpeeled, thinly sliced, julienned or coarsely grated; provides the colour
• 2carrotpeeled, coarsely grated or cut into thin strips
• 10 clovesgarlicwhole or sliced, layered between the vegetables
• 1Chili pepperdeseeded, cut into rings or halved
• 6⅓ cupswaterfor the brine; boiled and cooled, or boiling hot
• 2 tbspsaltfor the brine, plus a little extra to adjust later
• 3 tbspvinegaronly for the quick hot-brine version (optional)
• 1 tbspsugarfor the hot brine (optional)
• 1 bunchcelery leavesfinely chopped, layered between the vegetables (optional)
• 1 tspPeppercornswhole, between the layers (optional)
• 2bay leafbroken into pieces (optional)

Method

1. Wash the cabbage, pull off any tired outer leaves, and cut the head into quarters or large chunks, leaving the core in so the leaves hold together.
2. Peel the beetroot and carrots and cut them into thin slices or strips, or grate them coarsely. Peel the garlic, deseed the chilli and cut it into rings or simply halve it. If you like, chop the celery leaves finely and break the bay leaves into pieces.
3. Pack the cabbage, beetroot and carrots into a pot or large jars in layers, scattering the garlic, chilli and, if using, the peppercorns, bay and celery leaves between the layers.
4. For the brine, bring the water to a boil with the salt. For the quick version, dissolve the sugar in it as well and stir in the cider vinegar only at the end; for the pure ferment, boil the salt brine and let it cool completely.
5. Pour the hot or cooled brine over the vegetables so everything is fully submerged. Weigh it all down with a plate or a smaller lid so nothing pokes out of the liquid, and cover loosely.
6. Leave the jar or pot at room temperature until fermentation visibly gets going — one night is enough for the vinegar version, while the pure lactic ferment takes about three days. Then taste and add a little more salt if it needs it.
7. Move the cabbage somewhere cool: one day for the quick version, two more days for the lactic one, until it tastes pleasantly sour.
8. Pour off any excess brine if you like and keep the cabbage in the fridge or the cellar. Fish out and discard the bay leaf pieces before serving. Cut the cabbage into bite-sized pieces to serve.

Tips and variations

There are two ways to get there: the quick version with a boiling brine of water, salt, sugar and vinegar, ready after one night in the warm and a day in the cold — or the pure lactic ferment without vinegar, using cold boiled salt brine, three days at room temperature, then a little extra salt and two more days to develop. You can also set it up in a jar with no pre-made brine at all: whole garlic cloves and chilli halves at the bottom and on top, a handful of salt over everything, three to four days warm, then four days cold. If you prefer, leave the carrots out and layer only cabbage and beetroot; celery leaves, bay and peppercorns add extra seasoning. Serve it cold, straight from the brine, as a side to hearty dishes or as part of a spread of small starters.