Fermented Cabbage with Mustard and Nigella Seeds

Thinly slice 1 white cabbage (about 1 kg), removing the core.

Dissolve salt and sugar in boiled, cooled water.

Mix cabbage with 1 tsp mustard seeds and 3 tsp nigella seeds, then pack tightly into a clean jar.
Top with a reserved cabbage leaf, pour over the brine until fully submerged, and add a weight.

Ferment at room temperature, tasting from day 3. After about 1 week, seal and refrigerate. Enjoy for up to 2–3 months.

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