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Easy Sautéed Bok Choy

Easy Fermented Cabbage

Learn how to make Easy Fermented Cabbage, a tangy side dish packed with probiotics that enhances your meals and preserves the flavor of cabbage.
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Prep Time 15 minutes
Total Time 2 days 2 hours 20 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Fermented, German
Calories: 30
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs 1 large cabbage Fresh cabbage for the best results.
  • 2 cloves garlic (slivered) Adds flavor to the sauerkraut.
  • 2 Tbsp sea salt (divided) Essential for the fermentation process.
  • 1 tsp coriander Spice for additional flavor.
  • 1 tsp mustard seeds For a zesty taste.
  • 1 tsp caraway seeds Traditional sauerkraut spice.
  • 1 tsp crushed red pepper (optional) For spice lovers.
  • 3 cups filtered water To mix with salt for brine.

Method
 

Preparation
  1. Remove the outer leaves of the cabbage, then wash it thoroughly.
  2. Chop the cabbage with a sharp knife and add it to a large non-metallic bowl.
  3. Add the slivered garlic, spices, and 1 tablespoon of salt. Stir to combine.
  4. Let the cabbage sit for at least 15 minutes, then stir once more.
Fermenting
  1. Pack the shredded cabbage mixture into 2 sterilized, wide-mouthed 1-quart mason jars (or 4 half-pint jars) using a rubber spatula or non-metallic spoon.
  2. Combine 3 cups of water and the remaining 1 tablespoon of salt and stir to dissolve. Pour the saltwater over the cabbage until it reaches the rim of the jar.
  3. Loosely cap the jar with a sterilized lid.
  4. Place the jars on a rimmed tray or glass dish to catch any juices as the cabbage ferments.
  5. Store the jars somewhere cool (between 65 and 72 degrees F).
  6. Every few days, check the jars to see if the water level has fallen below the rim and top off with more salt water if necessary.
  7. Ferment the sauerkraut for 1 to 3 weeks, tasting every few days until you reach your desired flavor and texture.

Notes

Ensure your jars and utensils are well sterilized to avoid harmful bacteria. If you want a spicier kick, try adding more crushed red pepper or other spices you enjoy. Taste your sauerkraut regularly to find the perfect fermentation time for your flavor.