For the easy vinegar brine version:
- 1 kg cabbage cut into large pieces (from 1 medium or 2 small heads)
- 450g peeled and sliced celery (from 1 large bunch celery)
- 400g peeled and sliced carrots (from a 1 lb bag)
- 1175g water (5 cups), plus more for boiling
- 70g salt (1/4 cup)
- Your favorite torshi pickling spices (e.g., caraway, coriander seeds, and/ or turmeric), to taste
- 590g apple cider vinegar (2 1/2 cups)
- One 650g container giardiniera peppers (23 oz), brine reserved *
- Five 1-quart mason jars
or
For the traditional fermented version:
- 1½ cups [350 g] filtered water
- 1 Tbsp plus 1 tsp [20 g] fine sea salt
- 2 tsp [4 g] yellow curry powder
- ½ small head cauliflower (6¼ oz [180g])
- 2 carrots, peeled (3½ oz [100 g])
- 1 jalapeño (¾ oz [20 g])
- One 24 oz jar