Fermented Cabbage in Brine
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.
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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.
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