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Homemade sauerkraut made from fermented cabbage in a jar

Fermented Cabbage

Transform leftover cabbage into a crunchy, tangy delight with this simple fermented cabbage recipe. Perfect as a side or condiment, it's budget-friendly and easy to make.
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Prep Time 30 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Condiment, Side Dish
Cuisine: American, Fermented
Calories: 15
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium head Green cabbage (or about 2 to 2.5 pounds) Red cabbage also works.
  • 1.5-2 teaspoons Fine sea salt (per pound of cabbage) Avoid iodized table salt as it can affect flavor.
Optional Flavor Add-Ins
  • to taste Caraway seeds
  • to taste Garlic cloves
  • to taste Grated ginger
  • to taste Chili flakes
  • to taste Black peppercorns
  • 1 bay leaf Bay leaf
  • to taste Shredded carrot
  • to taste Slices of onion

Method
 

Preparation
  1. Clean your jar. Wash a large jar (or two smaller jars) with hot soapy water and rinse well.
  2. Slice the cabbage. Remove any limp outer leaves, cut the cabbage into quarters, remove the core, and slice it thin.
  3. Salt and massage the cabbage. Place the cabbage in a big bowl, sprinkle with salt, and massage for 5 to 8 minutes until it becomes wet and glossy.
  4. Add any optional extras, mixing them in now.
  5. Pack the jar. Press handfuls of cabbage tightly into the jar, ensuring the cabbage is submerged under the brine.
  6. Use a clean fermentation weight or a folded cabbage leaf to keep the cabbage submerged.
  7. Let it ferment. Cover the jar loosely and place it in a cool, dark location. Taste starting from day 3, and continue until you reach your desired flavor (generally around 7 to 10 days).

Notes

Tips include weighing your cabbage for precise salt ratios, ensuring cabbage remains submerged in brine, and trusting the look and smell of your ferment to determine its safety.