To make fermented cabbage is so simple and it is one of the best foods for gut health. A few weeks ago I fermented a cabbage and added to that carrots, onion, and ginger. I used what they call the "dry salting" method. I've added a teaspoon of curry powder to the smaller jar. It is really good.
Cut/shred the a small cabbage head
2 carrots (grated)
1 onion (shredded)
A few pieces of ginger (thinly sliced)
About 2 tablespoons of fine salt
Mash it together to break the cell walls of the cabbage to get the juices to flow out of the cabbage.
Leave it a couple of hours for the juices to run. Then pack tightly in a mason jar and put a weight on top. (Before I ordered the Mason Jar Fermentation kit, I used the stem part of the cabbage which I cut in a square, to keep the stuff down)
Top up with a little bit of filtered water to cover the cabbage. Leave enough head space - about 1 inch.
You can add spices that you like - e.g. peppercorns, caraway, dill, celery seed or red pepper flakes.
Let it ferment for about 5/6 days. It will still be quite crunchy, or you can leave it longer.
I ordered the "Complete Mason Jar Fermentation Kit" by Masontops from Amazon (picture below.) It is about $55.00. It makes the whole process so easy. The kit includes 4 pickle pipes that you put on wide mouth jars to allow air to escape. No need for you to burp it, 4 pickle pebbles to keep the cabbage under the juice (it is made out of glass and looks like a hockey puc) and a pickle packer - a nice aerodynamic acacia wood masher. Included in the kit is a helpful Fermenting guide and Recipe book. Totally worth the investment.
Happy fermenting!
Thank you for the recipe. Good food!
You are welcome. Hope it works for you.
Thanks gerdadutoit. I'll have to give this a try.
Let me know if it was a success.
Do you think savoy would be ok to use? It's a different texture and the leaves may be too thick.
You can use any variety of cabbage - if it is too dry you can make a brine to add to it. To make the brine you use 1 tablespoon canning or pickling sale (I normally use sea salt) per 2 cups of filtered water.
ok thanks
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I like the menu!
I love sauerkraut but never made it myself. My mom always would can pickles. Maybe some day try making some kimchi...
Making kimchi is on my bucket list!
Kimchi is on my bucket list. There are lots to explore - so exciting!