Fermented Cabbage

Written By Kris

I have to say, this was one of our most favorite ferments to date. We really didn’t follow a recipe. We just used our Fermentation book and made an amazing batch of fermented cabbage.

The ingredients we used:

  • Bags of Shredded Cabbage

  • Chopped head of green cabbage

  • 2.5 percent (%) Salt (Kosher preferrably)

  • Distilled/Filtered water

Recipe:

  • Combine all cabbage and weigh in grams.

  • Add 2.5% of the weight of the cabbage in salt. (IE. Cabbage grams - 100g. Salt grams - 2.5g.)

  • Mix the cabbage and salt and let it sit for about an hour.

  • Massage the cabbage if it needs help mixing.

  • Let the cabbage mixture sit for another hour or so until the cabbage breaks down and gets soft.

  • Pack tightly into a crock, cover and let ferment for 7 - 14 days

After 7 days

  • Taste the mixture to see if you like the taste and ensure the cabbage is still covered in its own liquid

  • If you are good, transfer to an airtight container and place it in the refrigerator to slow down fermentation.

Enjoy this cabbage in things like coleslaw, on top of sandwiches, or anything you would want to use coleslaw in a recipe.

Reference: Katz, Sandor Ellix. The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World. North Atlantic Books, 2012.

Kris

Kris learned how to preserve food from her grandmother back when she was 6 years old. Grandma would always have Kris right next to her in the kitchen letting her peel and chop and preserve food out of their 2-acre back yard garden.

Nowadays, Kris uses the techniques she learned from Grandma to fix her gut health, preserve her own food out of her back yard garden, and provide preservative free food to her family and friends.

Join us to learn the tricks of the trade and provide your family with food security using the tools of old.

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