Imagine transforming a simple head of cabbage into a probiotic-packed, flavor-bursting condiment that will elevate every dish on your table! This incredibly easy fermented cabbage recipe is not just a side dish—it's a culinary adventure that brings gut-healthy goodness and incredible taste to your kitchen with minimal effort. Whether you're a fermentation newbie or a seasoned pro, this foolproof method will have you creating restaurant-quality fermented cabbage in just minutes.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Fermented
Serves: 1 quart
Ingredients
- 1 medium green cabbage
- 1 tbsp sea salt
- 1 cup water (filtered)
- 1 tsp caraway seeds (optional)
Instructions
- Thoroughly wash your hands, work surface, and all equipment to ensure a clean fermentation environment.
- Remove the outer leaves of the cabbage and set aside. Slice the cabbage into thin, uniform strips using a sharp knife or mandoline slicer, discarding the tough core.
- In a large mixing bowl, sprinkle sea salt over the cabbage strips. Using clean hands, massage and knead the cabbage for 5-10 minutes until it begins to release liquid and becomes slightly wilted.
- If using, add caraway seeds to the cabbage and mix thoroughly to distribute evenly.
- Pack the cabbage tightly into a clean, sterilized glass jar, pressing down firmly to remove air pockets. Ensure the cabbage is completely submerged in its own released liquid.
- If needed, mix filtered water with additional salt to create a brine and pour over the cabbage to fully cover it, leaving about 1 inch of headspace at the top of the jar.
- Place one of the reserved outer cabbage leaves on top of the shredded cabbage to help keep the smaller pieces submerged.
- Close the jar with a loose-fitting lid or airlock system to allow fermentation gases to escape.
- Store the jar at room temperature (60-75°F) away from direct sunlight for 7-14 days, checking and pressing down the cabbage every few days.
- Taste the cabbage after 7 days. When it reaches your desired tanginess and texture, transfer to the refrigerator to slow down fermentation.
- Properly fermented cabbage can be stored in the refrigerator for 2-3 months. Always use clean utensils when serving to prevent contamination.
Tips
- • Use the freshest cabbage possible for the best fermentation results • Ensure all your equipment is thoroughly cleaned to prevent unwanted bacterial growth • Don't be afraid to press down firmly when packing the cabbage to remove air pockets • Room temperature is crucial—keep your fermentation jar between 60-75°F for optimal results • Trust your senses: if the cabbage smells off or looks moldy, it's best to discard and start over • Experiment with adding other spices like dill, garlic, or red pepper flakes for unique flavor profiles • Use a digital scale for precise salt measurements to ensure proper fermentation • Be patient—fermentation is an art, and each batch will develop slightly differently
Nutrition Facts
Calories: 20kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
