- While preparing your cabbage, if the liquid is not enough to cover it completely, then make up a brine by adding 1 cup of water to 1.5 teaspoons of sea salt and add some to the jar until all the cabbage stays below the liquid.
- Discard any cabbage that may have accidentally floated to the top and formed a little mould. Don’t panic, it happens and that doesn’t mean you need to discard the whole lot, so long as the rest of the cabbage below the liquid looks healthy.
Author Yossra Fadl is a pharmacist by profession, a home cook and a photographer by passion. She lives in sunny Sydney, Australia, with her two children and husband. Her inspiration for cooking comes from her Egyptian roots. Her recipes are a revelation of the Middle eastern and North African culinary traditions. Her kitchen is a place where she celebrates the good old way of eating whole food. To know more about her, visit her personal blog www.afoodiesaffairs.com.