Fermented Cabbage
Fermented cabbage is simply cabbage and sea salt transformed by time and lactic acid bacteria. By massaging salt into shredded leaves, you draw out enough liquid to create a brine that protects the vegetable while it ferments at room temperature, turning raw crunch into a tangy, translucent crisp.
Patience is your primary ingredient.
The cabbage will shrink significantly, so use a vessel sized to keep the solids completely submerged under their own brine. Cleanliness is more important than sterilization; wash your hands and tools thoroughly with hot, soapy water.
- Large glass crock or wide-mouth mason jar
- Mandoline or heavy chef's knife
- Large mixing bowl
- Glass weight or small jar filled with water
What goes in.
- 2 lbgreen cabbage, outer leaves removed and reserved
- 1 tbspfine sea salt (non-iodized)
Releasing the liquid
The success of your ferment depends on the brine. Massage the salt into the cabbage until your hands are wet with cabbage juice; if you don't see at least an inch of liquid in the bowl after five minutes of work, add a pinch more salt or let it rest longer.
The method.
Shred the cabbage
Discard any bruised outer leaves. Quarter the cabbage, remove the tough core, and slice the remaining leaves into thin, uniform ribbons.
Massage
Place the ribbons in a bowl and sprinkle with the salt. Squeeze the cabbage firmly with both hands, working it until the volume reduces by half and a pool of liquid gathers at the bottom of the bowl.
Pack the vessel
Transfer the cabbage into your jar a handful at a time. Press down hard with your fist after every addition to eliminate air pockets. Pour the remaining liquid from the bowl over the top.
Submerge
Place one of the reserved outer leaves over the top of the shredded cabbage. Weigh it down with a glass weight or a small jar so the cabbage remains fully submerged under the brine.
Ferment
Seal the jar loosely to allow gas to escape. Keep it in a cool, dark place out of direct sunlight. After 10 days, start tasting. When it reaches the level of acidity you prefer, move the jar to the refrigerator.
Other turns to take.
Spiced
Add one teaspoon of caraway or mustard seeds during the massage stage for a traditional profile.
Root-infused
Grate one carrot or a small knob of ginger into the mix for a subtle sweetness and color.
When it doesn't go to plan.
Use non-iodized salt, as iodine can inhibit the beneficial bacteria required for the process.
If the brine level drops after a day, top it off with a light saltwater solution (one teaspoon of salt dissolved in a cup of filtered water).
Store in the coldest part of your refrigerator once fermented; the cold slows the process, allowing the flavor to develop further over months.
The ones that keep coming up.
What is the white film on the surface?
It is likely kahm yeast, a harmless but unpleasant-tasting surface growth common in ferments. Skim it off with a clean spoon; if the cabbage underneath smells sour and fresh, it is safe to eat.
How do I know if it has gone bad?
Follow your nose. It should smell bright, acidic, and sharp. If it smells like decay, mold, or rotten eggs, discard the entire batch.
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