Description
A simple and rewarding fermented cabbage recipe that adds crunchy, tangy flavor to your meals.
Ingredients
Scale
- 1 medium green cabbage (about 2 to 2.5 pounds)
- Non-iodized salt (1 tablespoon per 1.75 pounds of cabbage)
- Optional: 1 teaspoon caraway seeds, a few peppercorns, or 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, save one nice big leaf for later, cut into quarters, remove the core, then slice thin.
- Salt it and massage. Put the cabbage in a big bowl, sprinkle salt over, and massage for about 5 to 8 minutes until glossy and juicy.
- Pack the jar tight. Scoop the cabbage into your clean jar, pressing down firmly to release liquid.
- Keep it under the brine. Pour in 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 around day 3, typically ready in 7 to 10 days.
Notes
Keep everything clean and ensure the cabbage stays submerged in the brine to avoid mold. Taste to your preference and adjust fermentation time accordingly.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Fermentation
- Cuisine: German
Nutrition
- Serving Size: 1 tablespoon
- Calories: 20
- Sugar: 1g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg