Fermented Cabbage in a Jar

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

For fermentation, you will need ripe (not young) white cabbage and carrots. The ratio of carrots to cabbage varies depending on your preferences. On average, for a medium head of cabbage, you will need 3–4 large carrots. For the brine, you will need a solution made from 1 tablespoon of coarse salt (heaping) and 1 tablespoon of sugar per 800 ml of boiling water. The amount of brine depends on the volume of shredded cabbage.

Ingredients

White Cabbage - 1 head
Turnips - 3 pieces
Salt - 1 tablespoon
Sugar - 1 tablespoon
Water - 27 fl oz

Step by Step guide

Step 1

Pour the brine over the cabbage so that it is completely covered with liquid.

Step 2

Place the jar with cabbage in a deep plate to catch any overflow during fermentation, and leave it at room temperature for 2–3 days.

Step 3

About the next day, the cabbage will start to ferment. As a result of fermentation, gas will be released, which needs to be pressed down periodically. To do this, simply press the cabbage down with a fork. Press until bubbles of gas are released. This pressing is necessary for the proper fermentation process.