About This Recipe
This two-ingredient method is the perfect introduction to lactic acid fermentation, a technique that preserves food while improving its flavor and nutrition—including tons of probiotics. Lacto-fermentation brings the flavor to everything from Kosher dills to kimchi. Once you master it, the world is your pickle.
Cabbage on its own is full of fiber and lots of beneficial compounds (like all of its mustard-family relatives). Fermenting it makes it easier to digest, and adds a probiotic element, which like fiber supports gut health and may carry significant additional benefits.
1 quart Yield
- 1 head of cabbage, cored and shredded, a few large outer leaves reserved
Step 1Weigh the cabbage on your scale, calculate 2% of that, and weigh out that much salt.
Step 2Put the cabbage in a large bowl and sprinkle the salt over it. Toss well, and then knead the cabbage until a squeezed fistful drips readily. Pack the cabbage into a wide-mouth jar, put a folded outer leaf on top, put in a weight, and loosely lid the jar. Make sure the brine is over the top of the veg. If not, wait until the next day and check again. Add a little brine if needed — a pinch of salt in a Tbsp or 2 of water — and then put the lid back on (loosely).
Step 3Put somewhere cool for 2 weeks to 4 months, depending on how sour you like it. Move the jar to the fridge when you think it’s done; this will slow down the fermentation dramatically.
Substitutions: Any sturdy vegetable can take well to this treatment
Level Up: Many kraut recipes call for the addition of flavors like caraway and juniper berries. Experiment!
Zero Waste: Cabbage cores and extra outer leaves are great in stocks
About the author
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