Description
Embark on a journey into fermentation with this easy fermented cabbage recipe that’s rich in natural probiotics and supports gut health.
Ingredients
Scale
- 1 head of green cabbage (3–4 lb)
- 1 1/2 tbsp kosher salt or 1 tbsp fine sea salt
- More salt + filtered water as needed
- For extra brine: 1 cup filtered water with 1 tsp sea salt
Instructions
- Wash and dry all tools.
- Remove cabbage leaves, cut into quarters, and core. Slice thinly.
- Massage cabbage with salt for 5 minutes until softened.
- Pack tightly into jars and ensure it’s submerged in brine.
- Place a weight on top, cover loosely, and let sit at room temperature.
- Ferment for 3 to 14 days, tasting after day 3.
Notes
- Use fresh cabbage for optimal crunch.
- Check daily to ensure cabbage stays submerged.
- Fermentation may vary slightly based on room temperature.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Side Dish
- Method: Fermenting
- Cuisine: American
Nutrition
- Serving Size: 100 g
- Calories: 22 kcal
- Sugar: 3 g
- Sodium: 470 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: fermented cabbage, sauerkraut, probiotics, gut health