Fermented cabbage
FERMENTED CABBAGE
If you’re looking to explore the world of fermentation or simply crave a tangy, probiotic-rich addition to your meals, FERMENTED CABBAGE is a perfect starting point. This homemade version, akin to a traditional sauerkraut, transforms simple green cabbage into a crunchy, flavorful condiment bursting with health benefits. Ideal for topping sandwiches, pairing with sausages, or adding zest to bowls, it’s an easy project that pays off with bold taste and gut health support.Fermented cabbage, a staple in many cultures (like German sauerkraut or Korean kimchi’s cousin), is more than just a tasty side—it’s a nutritional powerhouse. The fermentation process, driven by natural lactic acid bacteria, creates probiotics that promote a healthy gut microbiome, aiding digestion and boosting immunity. Rich in vitamins C and K, this humble veggie also offers antioxidants and fiber. The tangy, slightly sour flavor develops over time, making each batch uniquely delicious and versatile for any meal.Rooted in ancient preservation techniques, fermented cabbage has been cherished for centuries as a way to store vegetables through harsh winters. Whether you’re new to fermentation or a seasoned pro, this dish brings a vibrant, healthful kick to your table. This recipe is a celebration of simplicity and health. The slow fermentation transforms its crisp texture into a tangy, crunchy delight, while the probiotics support your gut with every bite.Enjoy it alongside your favorite dishes or savor it straight from the jar—my go-to is tossing it with finely chopped red onion and a drizzle of extra virgin olive oil for a simple, vibrant twist.Bon appétit! Your fork is waiting!
Ingredients
- 1 medium head of green cabbage about 2 lbs
- 1-2 medium carrots
- 1 TBSP sea salt non-iodized salt
OPTIONAL
- 1 tsp caraway seeds
- 2 cloves garlic grated
- 1 bay leaf
Instructions
- Take a medium head of green cabbage and remove the outer leaves.
- Cut the cabbage into quarters, remove the core, and then thinly shred it into ribbons. Use a sharp knife or mandoline for nice, even pieces.
- Peel and shred the carrots. Pop all those shreds into a big mixing bowl.
- Sprinkle sea salt over the cabbage—make sure it’s non-iodized to keep the fermentation happy—and add the caraway seeds, bay leaf, or garlic for extra flavor (if using). Massage the cabbage with your hands for 5-10 minutes, squeezing and turning it until it releases a good amount of liquid and becomes soft, juicy, and wilted. This brine is key to fermentation.
- Transfer the cabbage and all the brine into a clean glass jar. Press it down firmly with your fist or a tamper to push out air pockets—your goal is to submerge the cabbage in its own liquid. If it’s not quite covered, add a splash of filtered water, but just enough to do the job. Now add something heavy on top to weigh everything down and keep it underwater. This step is crucial for a successful ferment.
- Seal the jar with a fermentation lid or a regular lid loosened slightly to allow gases to escape. Place the jar in a cool location between 60-70°F—my preferred spot is the kitchen counter—and let it ferment for 5 days. Check daily, pressing the cabbage down if it floats above the brine, and let the gases escape. Taste after 5 days—when it reaches your preferred tanginess, it’s ready. Drain the liquid and move to the refrigerator to slow fermentation; it will keep for up to 2 months.
- Enjoy your fermented cabbage as a tangy side with roasted meats, a topping for hot dogs or Reuben sandwiches, or a zesty addition to bowls. Serve chilled for the best flavor.
Notes
- Salt Choice: Use non-iodized salt (like kosher or sea salt) to avoid inhibiting fermentation—iodine can hinder the process.
- Temperature Control: Keep the jar in a stable, cool environment; too warm (above 75°F) can speed fermentation and lead to off-flavors.
- Safety Note: If you see mold or an off smell (beyond the natural sourness), discard the batch—proper submersion prevents this.