Fermented Cabbage in Brine

Name: Fermented Cabbage in Brine
Cook time: 25 min
Total time: 25 min
Yield: 1 dish
Ingredients: Water; Cabbage; Salt; Carrot

The cabbage ferments in a sugar-free brine, and three days of fermentation develop its characteristic flavor. The finished product contains fiber and works as a low-carb side dish. Serve the dish immediately, while its aroma and texture are at their most pronounced.

Ingredients

Servings:

Include ingredient	Ingredient	Qty, g
Include ingredient: Water	Water	Ingredient quantity for Water in ml
Include ingredient: Cabbage	Cabbage	Ingredient quantity for Cabbage in g
Include ingredient: Salt	Salt	Ingredient quantity for Salt in g
Include ingredient: Carrot	Carrot	Ingredient quantity for Carrot in g

	Product release:	6 300
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
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Cooking time, minutes

25
	Slice	15
		5
	Cool down	5

Macronutrients in 100 g

Proteins	0.3
Fats	0
Plaid	0.5
Net carbohydrates	0.5
Fructose	0
Calories	4 kcal
Indexes
Glycemic index	2.7
Glycemic load	0.3
Insulin index, II	2.7
Disease inflammatory index, DII	-0.09
Antioxidant, ORAC	297

Calories per dayGenderGrowth

Weight loss	Detention	Set
0%	0%	0%
972	1350	1620

BJU

Lipids

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (2)
Reduce the amount carbohydrates Add more fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
U	????51
K	10141422102
C	7872311

Minerals

Nutrient	% of RDA
Fructose	??????
Chlorine	10410410412510426
Sodium	6767671296231

Lipids

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

Vegan dishesSimple

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Notes

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

4 kg

Servings: 10 (1 serving ≈ 630 gram)

Digestion time: 3 hour

Shred the cabbage (1000 g) and add grated carrot (50 g) if desired. Dissolve the salt (250 g) in water (5000 g) to make the brine.

Pack the vegetables into clean jars and cover with the brine. Leave the lids loose and place the jars in a tray.

Ferment at room temperature for about 3 days. Pierce the cabbage daily to release gas, then top up with brine, close the jars, and store in a cool place.

Published: 27.07.2026

Updated: 28.07.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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