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. Prepare the cabbageWash the white 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. Cut the vegetables and aromaticsPeel the beetroot and carrots and cut them into thin slices or strips, or grate them coarsely. Peel the garlic, deseed the chilli pepper 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. Layer the vegetablesPack the cabbage, beetroot and carrots into a pot or large jars in layers, scattering the garlic, chilli pepper and, if using, the peppercorns, bay leaf and celery leaves between the layers.
4. Make the brineFor 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 vinegar, here apple cider vinegar, only at the end. For the pure ferment, leave out the sugar and vinegar entirely and let the plain salt brine cool completely.
5. Cover with brine and weigh downPour 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. Ferment at room temperatureLeave 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. Let it sour somewhere coolMove the cabbage somewhere cool and let it sit there until it tastes pleasantly sour: the quick version needs one day, the lactic ferment two days.
8. Store and servePour 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

The quick version uses a boiling brine of water, salt, sugar and vinegar and is ready after one night in the warm and a day in the cold. The pure lactic ferment skips the vinegar and relies on cold boiled salt brine: three days at room temperature, then a little extra salt and two more days to develop. If you prefer, leave the carrots out and layer only cabbage and beetroot. Celery leaves, bay leaf 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.