Fermented Red Cabbage

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Cook Time
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Recipe: #40041

January 22, 2023

Categories: Cabbage,

"Recipe source: Amber & Rye cookbook This will keep in the fridge for a few months as long as the cabbage remains below the surface of the brine. Makes 1 quart jar"

Original is 10 servings


  • Serving Size: 1 (133.1 g)
  • Calories 22.7
  • Total Fat - 0.1 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 1064.4 mg
  • Total Carbohydrate - 5.3 g
  • Dietary Fiber - 2.3 g
  • Sugars - 2.9 g
  • Protein - 1.2 g
  • Calcium - 38.2 mg
  • Iron - 0.4 mg
  • Vitamin C - 33.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Clean and sterilize jar. Jar can be washed in a dishwasher (hot cycle) and sterilized by submerging in boiling water for 10 minutes and then air dry.

Step 2

Weigh your shredded cabbage and then measure out 1 1/2 tablespoons for every 1 lb, 3 oz (1 kg) of cabbage. Place in a bowl and add salt, you need to massage the salt into the cabbage with your hands. Then use a pestle or rolling pin to mash the cabbage for a few minutes to soften the cabbage. Place a small plate and use it to cover cabbage. Leave at room temperature for 16-24 hours, pressing down on the plate every hour or so.

Step 3

Remove plate and mash the cabbage with the pestle for about 5 minutes, releasing as much liquid as possible. Put cabbage in the jar, packing it well and then pour in any liquid left in bowl and press down on the cabbage again.

Step 4

If there is enough liquid in the jar to keep cabbage fully immersed, take a clean weight and place it on top. If not pour in enough of warm salty water to cover cabbage before adding the weight. Cover the jars with a lid and leave at room temperature for 3 days.

Step 5

Using a clean fork, scoop out a little of the cabbage and tase to check level of sourness -- if you want the flavor to be more intense you can let it ferment for another day or so.

Step 6

Once you are happy with the ferment, secure life and store in the fridge to use as needed. If you ensure cabbage remains the surface of the brine it will keep for a few months.


No special items needed.

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