Description
A simple recipe for homemade fermented cabbage, perfect for preserving and adding flavor to your meals.
Ingredients
Scale
- 3 kilograms cabbage
- 2 Tbsp salt
- 1 large grated carrot (or 2 medium carrots)
- 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
- This recipe yields a tangy, fermented cabbage that can enhance the flavor of many dishes.
- Make sure to use clean utensils to avoid contamination during fermentation.
- Prep Time: 10 minutes
- Category: Condiments
- Method: Fermentation
- Cuisine: Traditional
Nutrition
- Serving Size: 1/2 cup
- Sugar: 1g
- Sodium: 1200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg