1. For this recipe, we will use the Thermomix TM6, which allows for precise and controlled fermentation over long periods. If this equipment is not available, the recipe can be adapted using an oven with controlled temperature, a slow cooker on low heat, or by following a natural lactic fermentation process with the necessary time.

All fermentation processes done at home require a high level of hygiene to avoid any toxic effects in the final product. All equipment used for this recipe must be disinfected, and nitrile gloves can be used as an extra precaution.

2. Remove the outer leaf of the cabbage. Cut and set aside along with the toughest part of the leaf stems. Cut the cabbage in half, discard the core, and chop to the desired size and cut.

3. Place the chopped cabbage in a sanitized bowl and add the sea salt. Knead the cabbage by hand for 5 minutes to extract the juices. Cover the bowl with plastic wrap and let it rest for 30 minutes.

4. Knead again for 5 minutes to extract more juice. It is important to perform this task with nitrile gloves or thoroughly washed and dried hands using paper towels. Add the cumin, juniper berries, saffron, grated tonka bean, and cloves. Mix well and let it rest for another 30 minutes, covered with plastic wrap.

5. In a glass jar, place small amounts of cabbage, pressing firmly with a mortar handle or similar tool so the juices rise. Once all the cabbage is in, place the reserved stem and leaf on top, ensuring the leaves are covered with the juices. Close the glass jar and set it aside for the next step.

6. In the Thermomix TM6, place 250 g of water and 30 g of lemon juice to prevent any oxidation in the equipment during the long fermentation period. Place the VAROMA on the equipment and put the glass jar in the center. Cover the VAROMA (if the glass jar doesn’t fit perfectly for the VAROMA to close, you can use plastic wrap as auxiliary “walls” to assist in the process). Start the fermentation process for 12 hours at 70°C.

7. Remove the glass jar; wrap it with several clean kitchen towels to maintain the heat and continue the fermentation for another 48 hours.

8. Consume immediately or store in refrigeration at 4°C for consumption in the following days.

9. All ingredients should preferably be organic.

10. If tonka bean is unavailable (this seed is used for its strong aromatic power in very small quantities), freshly grated cinnamon can be used as a substitute.