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Sauerkraut in a Ball jar
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5 from 1 vote

Easy Fermented Cabbage In A Jar

Easy Fermented Cabbage In A Jar - a simple and effortless way to prepare your own fermented cabbage at home. Use in salads, soups, sandwiches, wraps or cook it with meat and other veggies for a healthy, tangy and flavorful meal.
Prep Time10 minutes
Total Time10 days
Course: Sides
Cuisine: American, bulgarian, European, German
Keyword: fermented cabbage, slow cooker pork and sauerkraut
Servings: 8

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.

Instructions

  • 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.
  • Place cabbage on a cutting board, remove the outer leaves. Cut in half, then in quarters, cut off the core. Thinly slice cabbage.
  • Place cabbage in a large bowl.
  • Sprinkle salt over it. Using your hands, squeeze and massage the salt into the cabbage.
  • Add cabbage to the jar(s). Pack it tightly. Pour any liquid released while massaging the cabbage.
  • If you have clean stones, weigh down the cabbage, to keep it in the liquid.
  • 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.
  • The cabbage will continue releasing liquid in the next 24 hours. You can press it down from time to time.
  • If the liquid released, has not risen above the cabbage after 1 day, add more liquid.
  • For every 1 cup of water, add 1 tsp of salt. Add the liquid to the jars to submerge the cabbage.
  • Ferment for 3-14 days. It usually takes me 10-11 days to reach the desired taste.
  • 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.
  • 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.

Video

Nutrition

Calories: 28kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1329mg | Potassium: 193mg | Fiber: 3g | Sugar: 4g | Vitamin A: 111IU | Vitamin C: 42mg | Calcium: 46mg | Iron: 1mg