Salt-Free Fermented Cabbage
Cabbage and carrot provide fiber and volume without excess carbs, while fermentation builds brighter, deeper flavor even without adding salt directly into the mixture. A small amount of ready-made sauerkraut helps start the process as a live starter culture. The result is a crisp chilled side with a milder salt profile.
Thinly shred cabbage (850 g) and grate carrot (100 g) on the coarse side of a grater. Add sugar-free sauerkraut (20 g) as a starter culture and mix the vegetables thoroughly with your hands. Let the mixture sit for 10 minutes so it begins to release juice.
Pack the vegetables tightly into a clean jar, pressing down each layer well. If there is not enough natural juice, add water (100 g) so the cabbage stays under liquid while leaving a little headspace at the top.
Leave the cabbage to ferment for 2 days at room temperature away from direct sunlight, pressing the top layer back under the liquid every 12 hours if needed. Then move the jar to the refrigerator for 21 days so the flavor becomes deeper and more even. Serve the cabbage well chilled.
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