Easy Fermented Cabbage In A Jar – a simple and effortless way to prepare your own fermented cabbage at home.

Easy Fermented Cabbage In A Jar

yield

time

Ingredients

– 1 head of green cabbage — 3-4 lb – 1 1/2 tbsp Kosher salt or 1 tablespoon fine sea salt – More salt + filtered water – To extra liquid — if needed for every 1 cup filtered water add 1 teaspoon of sea salt, stir to dissolve.

8 servings

10 D

Step 1

Prepare for the fermenting process. Make sure the jars, knives and cutting boards are clean and dry, to ensure a proper fermentation of the cabbage.

Step 2

Place cabbage on a cutting board, remove the outer leaves. Cut in half, then in quarters, cut off the core. Thinly slice cabbage.

Step 3

 Place cabbage in a large bowl.

Step 4

Sprinkle salt over it. Using your hands, squeeze and massage the salt into the cabbage.

Step 5

Add cabbage to the jar(s). Pack it tightly. Pour any liquid released while massaging the cabbage.

Step 6

If you have clean stones, weigh down the cabbage, to keep it in the liquid.

Step 7

Cover the jar , but don’t close tightly. You can use the lid, but don’t tighten it, or cover with cloth and secure with a rubber band.

Step 8

The cabbage will continue releasing liquid in the next 24 hours. You can press it down from time to time.

Step 9

If the liquid released, has not risen above the cabbage after 1 day, add more liquid.

Step 10

For every 1 cup of water, add 1 tsp of salt. Add the liquid to the jars to submerge the cabbage.

Step 11

Ferment for 3-14 days. It usually takes me 10-11 days to reach the desired taste.

Step 12

Keep the jars preferably at a temperature between 60-75 F and away from direct sunlight. The cooler the temperature, the better, but the fermentation process might take a little longer.

Step 13

Start tasting the fermented cabbage after day 3 and when it tastes right to you, remove the weight and close the lid on the jar. Keep in the fridge for up to 2 months.

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