Fermented Cabbage
Fermented cabbage is the result of lactic acid bacteria consuming the natural sugars in the vegetable, creating a sharp, tangy kraut. You create this environment by massaging salt into shredded cabbage until it releases enough liquid to submerge itself completely, then waiting for the microscopic activity to do the heavy lifting.
Cleanliness is the only requirement
Your jars and tools must be thoroughly washed and rinsed to ensure no stray bacteria interfere with the fermentation process. Use sea salt without anti-caking agents to keep the brine clear.
- Large glass crock or wide-mouth mason jar
- Kitchen scale
- Sharp chef's knife or mandoline
- Glass weight or small clean stones
- Large mixing bowl
What goes in.
- 2 lbsFirm green cabbage
- 20 gNon-iodized sea salt
Submersion
The cabbage must remain completely submerged beneath its own juices at all times to prevent surface mold. If the liquid does not rise above the solids, add a light salt-water brine (1 tsp salt per cup of water).
The method.
Prep the cabbage
Remove the tough outer leaves and discard. Quarter the cabbage, cut out the dense core, and slice the leaves into thin, uniform ribbons.
Massage
Place the cabbage in a bowl and sprinkle with the salt. Squeeze the ribbons firmly with both hands for about ten minutes until the cabbage becomes limp and the bottom of the bowl is coated in a pool of clear liquid.
Pack the jar
Transfer the cabbage into your jar in handfuls. Press down firmly after each addition to force air bubbles to the surface and ensure the cabbage is packed tightly.
Weight down
Place your weight on top of the cabbage so that it holds the solids beneath the brine. Leave at least two inches of headspace at the top of the jar.
Ferment
Keep the jar at room temperature away from direct sunlight. Open the lid once a day for the first week to release built-up pressure.
When it doesn't go to plan.
Taste it after two weeks; if it is not tart enough for your liking, let it sit for another week.
A white film on top is usually yeast; scrape it off and ensure the cabbage remains submerged.
Keep the fermentation temperature steady between 65°F and 72°F for the best results.
The ones that keep coming up.
How do I know if it has gone bad?
If you see fuzzy mold, or if the cabbage develops a slimy texture or a foul, rotten odor, discard it immediately.
Does it need to be refrigerated?
Once it reaches your preferred level of sourness, move the jar to the refrigerator. The cold slows down the bacteria and keeps the texture crisp.
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