Description
A simple recipe for homemade fermented cabbage that’s perfect for preserving and adds a delicious tang to your meals.
Ingredients
Scale
- 3 kilograms cabbage
- 2 Tbsp salt
- 1 large grated carrot
- 1 tsp granulated sugar
- 6 cups cold water
- 2 Tbsp salt
Instructions
- In an extra-large bowl, shred the cabbage.
- Add the grated carrot, two tablespoons of salt, and 1 tsp of sugar. Mix together with your hands.
- Transfer the mixture into a large 8-quart pot. Stir 6 cups of cold water with 2 tablespoons of salt and pour this over the shredded cabbage. Press the cabbage mixture down with a plate to bring the liquid over the cabbage.
- Weigh down the plate with something heavy (I used an old crock) and cover the pot with a lid. Allow it to sit in a dark place at room temperature for 2-3 days.
- After fermentation, pack sour cabbage into a 1-gallon jar (or four one-quart jars) pressing the liquid over the cabbage, and keep refrigerated for up to 12 months.
Notes
- Fermentation time may vary depending on temperature and desired sourness.
- Ensure the cabbage is fully submerged in liquid during fermentation.
- Prep Time: 20 minutes
- Category: Preserving
- Method: Fermentation
- Cuisine: German
Nutrition
- Serving Size: 1 cup
- Calories: 25
- Sugar: 1g
- Sodium: 500mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg