VEGETARIAN

Salt-Free Fermented Cabbage

⏳ Time

30 minutes + 2 days

🥕 Ingredients

🍽️ Servings

Description

Save the cabbage brine for fermenting other vegetables or a new jar of cabbage. You can add it even in small amounts (the main thing is not to completely cover it, otherwise the cabbage will simply spoil).

Ingredients

Green Cabbage - 2 lbs
Water - 2 qt

Step by Step guide

Step 1

Shred 1 kg of cabbage and pack it tightly into a jar. If you knead it well beforehand (until it releases juice), it will ferment faster. However, it will end up being less crunchy, although the taste will remain the same.

Step 2

Pour water so that it is 1 cm above the top of the cabbage. Place it in a warm spot.

Step 3

Poke it several times a day with a knife (paying attention mainly to the sides) to release air bubbles. Otherwise, the cabbage may not ferment properly and could spoil.

Step 4

After two days, taste the cabbage. If the characteristic taste of fresh cabbage remains, leave it for another half day. As soon as a hint of sourness appears, move it to the refrigerator, where it will mature and the sour flavor will fully develop.