Fermented Cabbage Recipe
One of the best things I have learned moving to Europe is to make fermented cabbage or simply called sauerkraut.
I fell in love with this gem when I came here and ever since I knew I wanted to learn to make it.
The process of making the fermented cabbage is quite easy but takes time and a lot of patience.
But I never mind, because honestly, I love the idea that I get to make my own food and it always turns out way better than store bought.
HEALTH BENEFITS OF FERMENTED CABBAGE
Fermented cabbage or any fermented food is a good source of probiotics.
Before, I like to drink Yakult (it is a japanese drink that taste really good!) because back then I believe that it does good to my stomach.
Until I become vegan and walk away from milk. So finding a new source of these good bacterias for my gut is essential. That is why I fell in love with fermentation.
How does probiotic work?
We have a lot of good and bad bacteria in our body and most of them are located in our gut.
Probiotics are a certain type of good bacteria that helps feed the other good bacteria in your gut that combats inflammation in your body.
Also, fermented cabbage or sauerkraut contains enzymes that helps our body to breakdown the food into smaller particles that helps in absorption of nutrients in our body.
Sure, this fermented cabbage recipe is really beneficial in terms of your health but if you want to learn more about the health benefits of the fermented cabbage, BBC Good Food published a very comprehensive and great article that talks about it.
Aside from the health benefits of fermented cabbage, it is super delicious too and a very versatile dish.
It can be paired up with anything as a side dish, like roasted vegetables, stir fried rice, and even soup!
I even tried putting it in a wrap and it is amazing!
I have tried it in so many different vegan recipes and I will share them with you in the future, for now let me teach you first how to make it!
INGREDIENTS OF FERMENTED CABBAGE RECIPE
- 1 Cabbage Head
- 2 Beets
- 2 Carrots
- 1 White Radish
The original recipe calls for cabbage and salt only but today I am sharing with you a variation of this fermented cabbage so we are just adding extra vegetables in it to make it healthier and tastier.
TOOLS YOU WILL NEED
- Big Bowl
- Mason Jar
INSTRUCTION FOR FERMENTED CABBAGE RECIPE
Prepare your tools and ingredients.
Peel and wash your vegetables and cut in half to make it easier to shred.
Start shredding your vegetables.
Add a pinch of salt and mix it well then leave it for a couple of minutes until water comes out.
Prepare the cabbage. Cut it into 8 parts and remove the leaves with dirt of black spots on it and give it a good wash to make sure it's all clean.
Set aside 2-3 leaves of Cabbage. We will use it to cover the fermented cabbage later.
Start shredding your cabbage.
Add Salt. A good rule of thumb for salt measurement is 2% of the weight of your cabbage.
Set aside for 30 minutes and then start squeezing and mashing the cabbage for 20 minutes or until you have enough water for the brine (water from the vegetables).
Add in your other vegetables and mix them all together.
Transfer it to your mason jar. Slightly push the vegetables down to make sure that there is no space for air.
Put the cabbage leaves on top to secure the vegetables and make sure no pieces are floating on the brine.
Add the brine but leave 1 to 2 inches on top because the vegetables will rise up after 2-3 days and your brine might spill from the jar.
Put a glass on top to weigh down the vegetables. This makes sure that all the cabbage are submerged with water.
If you can’t close your jar anymore like me, cover it with a plastic bag like ziploc.
Cover with a cloth and put in a dark place.
After 1 to 2 weeks, it is ready.
NOTES TO REMEMBER:
- Make sure everything is clean and there is no dirt from the cabbage or other vegetables. Tiny dirt or bacteria may lead to mold and ruin your fermented cabbage.
- Make sure to push down your vegetables into the jar, leaving no space because we have to create an anaerobic environment to make the fermentation process successful.
Anaerobic means we are just trying to get rid of the oxygen because of the good bacteria that will ferment our vegetables do not like oxygen.
Check the fermented cabbage everyday and look out for some molds. You also have to open it everyday to release the gas.
- After 2 to 3 days there will be bubbles, do not worry because it is normal. Just scoop it all out and make sure no vegetable pieces are floating on your brine. Scoop them all out too.
- Your fermented cabbage is ready after 1 week but I like to keep it longer up to 2 weeks to make it more sour. I just like it that way.
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