Layer the canning jar with the peeled, chopped vegetables and spices about 3/4 as tightly as possible.
Fill with salted water and whey and cover with washed cabbage leaves (these must also be covered with liquid).
Close the jar airtight and let it stand in the dark at room temperature. As soon as small bubbles rise, or after eight days at the latest, place in a cool place (e.g. cellar, not refrigerator).
The fermented vegetables should be cooled in time, otherwise they will become too sour.
Goes well with: cooked, peeled potatoes, raclette, as an accompaniment to potato and cereal dishes and grilled dishes.
Tip: Stock up on a range of high-quality spices – it pays off!
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