Fermentation Made Easy
A classic fermented cabbage dish, simple to make and packed with probiotics. This recipe offers a foundational understanding of vegetable fermentation.
Ingredients
- 2 lb green cabbage finely shredded
- 2 tbsp non-iodized salt
Instructions
- 1. Remove outer leaves of cabbage, rinse, and finely shred the remaining cabbage.
- 2. In a large bowl, combine shredded cabbage and salt. Massage the cabbage with your hands for 5-10 minutes until it releases a good amount of liquid.
- 3. Pack the cabbage tightly into a clean, sterilized wide-mouth jar, pressing down firmly to remove air pockets. Ensure the cabbage is fully submerged under its own brine.
- 4. Use a fermentation weight or a small jar filled with water to keep the cabbage submerged. Cover the jar loosely with a lid or an airlock.
- 5. Place the jar in a cool, dark place for 1-2 weeks. "Burp" the jar daily if not using an airlock.
- 6. Begin tasting after 5-7 days. Once it reaches your desired tanginess, remove the weight, seal the jar, and refrigerate.
Notes
Ensure all equipment is sterilized. Fermentation typically takes 1-2 weeks at room temperature (60-75°F/15-24°C), tasting periodically after 5-7 days. Store in the refrigerator for several months. Variations include adding caraway seeds, juniper berries, or other vegetables.