Description
A simple recipe to make delicious and nutritious fermented cabbage at home, perfect as a side dish or in salads.
Ingredients
Scale
- 1 medium green cabbage (about 2 to 2.5 pounds)
- 1 tablespoon non-iodized salt per 1.75 pounds of cabbage
- Optional: 1 teaspoon caraway seeds
- Optional: a few peppercorns
- Optional: a bit of grated garlic
- 1 clean wide-mouth jar (quart size)
- A small clean jar or fermentation weight
- A bowl, a knife, and clean hands
Instructions
- Prep the cabbage. Peel off any wilted outer leaves, cut into quarters, remove the core, then slice thinly.
- Salt it and massage. Put the cabbage in a bowl, sprinkle salt over it, and massage for about 5 to 8 minutes until it becomes glossy and juicy.
- Pack the jar tight. Scoop the cabbage into your clean jar, pressing down to release liquid.
- Keep it under the brine. Pour in the leftover liquid, fold, and place the saved cabbage leaf on top, then add a weight.
- Let it ferment. Set the jar in a plate or shallow bowl, leave at room temperature out of direct sunlight, and start tasting after day 3. It will typically be ready in 7 to 10 days.
Notes
Use fresh cabbage for the best flavor and texture. Adjust the salt to taste, but remember that salt helps prevent spoilage.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Fermenting
- Cuisine: Fermented
Nutrition
- Serving Size: 1 serving
- Calories: 25
- Sugar: 1g
- Sodium: 220mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg