Fermenting cabbage at home is easy and healthy. Change it up by adding fruits or other veg and herbs!
Ingredients and Variations
Ingredients: A head of cabbage and canning salt.
Variations: Use purple cabbage, an apple and 1 inch fresh grated ginger. Kosher salt or sea salt can be used in place of canning salt, bell peppers, hot peppers and onions can also be added in as well as your choice of herbs fresh or dried.
Fermenting Cabbage
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesYour very own healthy fermented sauerkraut!
Ingredients
1 head cabbage
2 tbsp canning salt
Directions
- Shred cabbage (saving 1 outer leaf) and sprinkle with salt, work the salt in with your hands, cover and let rest for 30 minutes.
- Pack into a half gallon jar leaving 1 1/2-inch headspace for bubbles. cover with the whole cabbage leaf and push ddown until water covers leaf. Place a lid on loose, set on a plate on your countertop for 7 to 14 days to ferment, be sure to date your jar,. After 7 days taste your ferment for desired ferment, it can go as far as 14 days. Check everyday to make sure no mold is forming. Scoop any foam from the top.
- Refrigerate after fermenting. This will stay good in your refrigerator for 6 months.
Why did you use an apple?
Because it adds a little sweetness and I like it!