Homemade Sour Cabbage
Transform your kitchen into a fermenting haven with this simple yet rewarding recipe for Homemade Sour Cabbage. Using just two large heads of cabbage, a touch of salt, and the optional earthy warmth of caraway seeds, this recipe captures the art of traditional fermentation while delivering gut-friendly probiotics and bold tangy flavor. In less than 30 minutes of preparation, with your hands doing the magic of massaging the shreds, you'll set the stage for a week-long fermentation that transforms humble cabbage into a crunchy, zesty delight. Ideal as a side dish or a base for hearty meals, this sour cabbage is as versatile as it is nutritious. With its emphasis on natural, wholesome ingredients and DIY fermentation methods, this recipe is your perfect introduction to the world of easy homemade pickling.
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Ingredients
- 2 large heads Cabbage
- 3 tablespoons Salt
- 1 teaspoon Caraway seeds (optional)
- 0 cups Water (as needed)
Directions
Step 1
Start by removing the outer leaves of the cabbage. Cut each cabbage head into quarters and remove the core from each section.
Step 2
Thinly slice the cabbage quarters into shreds using a sharp knife or a mandoline slicer for uniformity.
Step 3
Place the shredded cabbage into a large mixing bowl and sprinkle with salt. Use 1 tablespoon of salt per pound of cabbage.
Step 4
If desired, add caraway seeds for additional flavor at this stage.
Step 5
Using clean hands, massage the salt into the cabbage. This process should take about 5-10 minutes, until the cabbage softens and begins to release liquid.
Step 6
Once the cabbage is sufficiently massaged, transfer it and its juice into a clean, wide-mouthed fermentation jar or crock. Pack the cabbage tightly to remove any air pockets, using a wooden spoon or a clean fist.
Step 7
Ensure that the cabbage is completely submerged under its liquid. If it doesn't produce enough liquid, add a little water to cover the cabbage completely.
Step 8
Place a fermentation weight or a small plate and a clean stone on top of the cabbage to keep it submerged.
Step 9
Cover the jar or crock with a clean cloth or fermentation lid to allow gases to escape.
Step 10
Store the container at a cool room temperature (around 65-75°F or 18-24°C) away from direct sunlight for about 1-2 weeks, or until the desired level of sourness is achieved.
Step 11
Check the cabbage daily to ensure it's submerged and to scrape off any surface mold or scum.
Step 12
Once fermented to your preference, transfer the sour cabbage to jars with lids and refrigerate. It will continue to develop flavor slowly in the fridge.
Step 13
Serve your homemade sour cabbage as a delicious side dish or incorporate it into your favorite recipes.
Nutrition Facts
| Serving size | 1696 grams (1696.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 357 |
| Total Fat 1.70g | 2% |
| Saturated Fat 0.50g | 3% |
| Polyunsaturated Fat 0.20g | |
| Cholesterol 0mg | 0% |
| Sodium 21492mg | 934% |
| Total Carbohydrate 82.20g | 30% |
| Dietary Fiber 35.80g | 128% |
| Total Sugars 44.80g | |
| Protein 18.30g | 37% |
| Vitamin D 0IU | 0% |
| Calcium 574mg | 44% |
| Iron 7mg | 38% |
| Potassium 2407mg | 51% |
Source of Calories