Fermented cabbage with cranberry: recipe available on keto and LCHF, vitamins and minerals in the dish, macronutrients (calories, proteins, fats, carbohydrates), and index values

	Slice	20
	Mix	10
		2
	Chill in the refrigerator	2
4 30

	100 grams
Proteins	0.7
Fats	0.1
Net carbohydrates	1.8
Calories	13 kcal
Indexes
Glycemic index	9.1
Glycemic load	0.9
Insulin index, II	7.9
Disease inflammatory index, DII	-0.21
Antioxidant, ORAC	1 345

Weight loss	Detention	Set
1%	1%	1%
972	1350	1620

Nutrient	% of RDA
U	????91
K	19252542195
C	1316144721
A	6761233

Nutrient	% of RDA
Antioxidants	6179721381137
Chlorine	30303036308
Sodium	19191937189

Nutrient	% of RDA
No nutrients exceed 1% of the RDA

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Notes

Allowed on diets
Keto	?
Paleo	?
Mediterranean
Anticandidal (ACD)	?
FODMAP	?
AIP	?
DASH	?
GAPS	?
Low Lectin Diet
Low Histamine Diet	?
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)	?
Low Oxalate Diet	?
MIND	?

Kitchen: Russian

Difficulty: simple

1 kg 111 gram

Servings: 8 (1 serving ≈ 218 gram)

Digestion time: 3 hour

Shred the cabbage (500 g) into thin strips.

Peel and grate the carrot (100 g) on a coarse grater.

Peel the ginger (20 g) and finely chop or grate it.

Combine the cabbage, carrot, ginger, and fresh cranberries (100 g). Gently mix.

The cranberries add a bright tartness and speed up fermentation. For a stricter keto version, reduce the amount to 30–50 g.

Prepare a salt solution. Dissolve sea salt (20 g) in cold drinking water (1 l).

Pack the vegetable mixture tightly into a glass jar, leaving 2–3 cm of headspace at the top.

Pour the salt solution over the vegetables so that they are completely covered by liquid by 1–2 cm.

Place a weight or a small press on top to keep the vegetables submerged.

The cabbage must always remain completely under the brine.

Place the jar in a deep plate or tray. Cover loosely with a lid or cheesecloth.

Leave the cabbage to ferment at room temperature for 2–3 days.

Check the brine level daily and, if necessary, poke the cabbage with a wooden stick to the bottom to release gas.

Once active fermentation begins, move the jar to the refrigerator or another cool place.

Let the cabbage sit for 7–14 days until it develops a rich sour-salty flavor.

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	Ingredient	Qty, g
	Cabbage
	Carrot
	Cranberry
	Ginger
	Sea salt
	Water

	Product release:	1 740
	Maintain proportions	Restore to default

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	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Reduce the amount carbohydrates Add more proteins Add more fats