Lacto-Fermented Cabbage
A simple recipe for making crunchy and tangy lacto-fermented cabbage that enhances any meal with its flavor.
Ingredients
Cabbage Ingredients
- 1 medium head cabbage (about 2 pounds) Choose a heavy, fresh cabbage for best results.
- 1.5-2 teaspoons fine sea salt Adjust based on your preference; do not go too light.
Equipment
- 1 large clean jar (quart size) Use a clean jar that will hold the cabbage tightly.
- 1 bowl for mixing Needed to mix cabbage with salt.
- 1 small jar, fermentation weight, or clean stone in a bag Used to weigh down the cabbage.
Instructions
Preparation
- Wash the cabbage and remove any ugly outer leaves, setting one clean leaf aside.
- Slice the cabbage into thin shreds.
- Place the shredded cabbage in a large bowl and sprinkle with salt, about 1.5 to 2 teaspoons per pound.
- Massage the cabbage with your hands for a few minutes until it becomes glossy and wet.
- Let it sit for 10 to 15 minutes, then squeeze again to extract more brine.
Packing and Fermenting
- Pack the cabbage into the jar, pressing down firmly, ensuring the brine rises above the cabbage.
- Add any brine from the bowl into the jar as well.
- Tuck the saved cabbage leaf on top and add weight to keep all the cabbage submerged.
- Loosely cover the jar and place it on a plate to catch any overflow.
- Let it sit at room temperature, out of direct sunlight, and start tasting around day 3, continue until it reaches your desired tanginess, typically 5 to 10 days.
Notes
Fermented cabbage can vary in bubbling and texture; just ensure it smells pleasant and is submerged.
Nutrition
Serving: 1gCalories: 10kcalCarbohydrates: 2gSodium: 200mgFiber: 1g
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