Nutrition Facts
6 servings
6
Recipe for Fermented White Cabbage with Carrots
It’s a healthy and natural way to ferment cabbage. Just a few ingredients that everyone can find (no vinegar) and let time do its work (a bit like for homemade sourdough). After 3 days, you get a delicious side dish or salad rich in vitamins and fiber, healthy and economical.
General
800 White cabbage
150 carrots
1 whole peppercorns
1 mustard seeds (optional)
2 Bay leaf
Marinade
1300 water
6 coarse salt
Directions
1
Chop the cabbage very finely.
2
Peel the carrots and grate them.
3
Place the vegetables in a large bowl and mix them by hand.
4
Add a bit of this mixture to the bottom of the jar and half of the spices. Then fill the jar about halfway (without packing it too tightly, so that air can circulate) and add the remaining spices. Finish with cabbage. I do not fill the jar all the way to the top; I leave about 4-5 cm free at the top because the cabbage will ferment, and if the jar is too full, it will overflow.
5
Prepare the marinade: dissolve the salt in a bowl. Taste: the water should be a little saltier than if it were to be consumed as is.
6
Pour this mixture into the jar to cover the cabbage completely.
7
Pierce the cabbage deeply in several places with a fork to allow the marinade to penetrate everywhere. This should be done every morning and evening (it only takes a few seconds) to release the air.
8
Place the jar in a bowl or on a plate (this is just a precaution if you haven't filled your jar to the top). Let it ferment uncovered at room temperature for 3 days. Be sure not to put a lid on it as air needs to circulate! Otherwise, the cabbage will rot. Remember to poke the cabbage well with a fork every morning and evening, going all the way to the bottom of the jar. The water on the surface will foam slightly, which is normal.
9
After 3 days, it is ready to consume. The cabbage should be slightly tangy. You can then close the jar with a lid and place it in the refrigerator.
10
To finish, it can be stored in the refrigerator for several days, even weeks. But with us, it never lasts more than a few days.
Ingredients
General
800 White cabbage
150 carrots
1 whole peppercorns
1 mustard seeds (optional)
2 Bay leaf
Marinade
1300 water
6 coarse salt
Directions
Directions
1
Chop the cabbage very finely.
2
Peel the carrots and grate them.
3
Place the vegetables in a large bowl and mix them by hand.
4
Add a bit of this mixture to the bottom of the jar and half of the spices. Then fill the jar about halfway (without packing it too tightly, so that air can circulate) and add the remaining spices. Finish with cabbage. I do not fill the jar all the way to the top; I leave about 4-5 cm free at the top because the cabbage will ferment, and if the jar is too full, it will overflow.
5
Prepare the marinade: dissolve the salt in a bowl. Taste: the water should be a little saltier than if it were to be consumed as is.
6
Pour this mixture into the jar to cover the cabbage completely.
7
Pierce the cabbage deeply in several places with a fork to allow the marinade to penetrate everywhere. This should be done every morning and evening (it only takes a few seconds) to release the air.
8
Place the jar in a bowl or on a plate (this is just a precaution if you haven't filled your jar to the top). Let it ferment uncovered at room temperature for 3 days. Be sure not to put a lid on it as air needs to circulate! Otherwise, the cabbage will rot. Remember to poke the cabbage well with a fork every morning and evening, going all the way to the bottom of the jar. The water on the surface will foam slightly, which is normal.
9
After 3 days, it is ready to consume. The cabbage should be slightly tangy. You can then close the jar with a lid and place it in the refrigerator.
10
To finish, it can be stored in the refrigerator for several days, even weeks. But with us, it never lasts more than a few days.
Notes
Leave a Review
Please log in or register for a new account in order to leave a review.
EN 
TH