Naturally Fermented Cabbage Recipe

Chop the head of cabbage fairly small. Weigh out 700 grams. Add 18 grams of salt to the cabbage. Pound it with a wooden mallet or muddler. This part will take some time. You need to keep pounding it till it creates its own juice. It takes me about 15 to 20 minutes. Add the cabbage to a quart size mason jar.

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Homemade fermented cabbage is simple to make, it is healthy, and tastes yummy with a tangy and crunchy texture. All you require is some salt …

Rating: 4/5(1)
Servings: 4
1. The first step to ferment cabbage in a jar is to wash your hands with soap and water thoroughly, as you would be using your hands to mix salt in the cabbage.
2. Discard the outer, wilted leaves of the cabbage, cut it into four quarters, and trim out its core. Slice every quarter down the length to make 8 wedges. Slice every wedge cross-wise to make very thin kind of ribbons
3. Transfer the cut cabbage in a mixing bowl and sprinkle kosher salt on its top. Start massaging the salt into the ribbons of cabbage, while squeezing the ribbons with hands
4. Firstly, you may feel that the salt is less. Don’t add more. As you massage and squeeze, the cabbage will become limp and watery, and it will be enough. The entire process may take around 5-10 minutes. If you like to add the flavor of caraway seeds in your fermented cabbage, it’s time to add them too.

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How to Make Fermented Cabbage Juice at Home. Updated 1/2/19. Supplies Needed. 1. A good blender – As long as the blades turn and are …

Rating: 3.5/5(7)
Total Time: 72 hrs 30 mins
Estimated Reading Time: 6 mins
Calories: 5 per serving

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Squeeze cabbage to remove excess water. Cabbage should have a rubbery texture. Transfer cabbage to a colander or basket to thoroughly drain the cabbage, at least 2 hours. Combine 3 cups water and rice flour in a saucepan; bring to a boil. Whisk mixture until a glue-like consistency, 5 to 10 minutes.

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Pour the juiced cabbage into a glass mason jar leaving about 2 inches. Fill the blender with the chopped cabbage. Add 2 cups of water and salt. Blend until …

Estimated Reading Time: 1 min

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Sauerkraut is traditionally made with white cabbage. Red cabbage works just as well with a slightly sweeter flavor and a stunning color that will add life to any plate. My …

Rating: 5/5(42)
Total Time: 192 hrs 20 mins
Category: Condiment, Preserves, Side Dish, Vegetable
Calories: 102 per serving
1. Make a brine of 6 cups water to 3 Tbsp sea salt and stir to dissolve.
2. Peel off outer leaves of cabbage, cut in half, remove core and thinly slice or shred. You can use a food processor to shred if you like.
3. Place 1/2 tbsp peppercorns and 1 tsp caraway seeds in the bottom of each quart jar. Add shredded cabbage on top of spices and pack it in as evenly as possible, leaving slightly more than an inch of headspace at top of jar.
4. Pour brine over red cabbage, leaving 1 inch of headspace (you may have some brine leftover). Top with fermenting weight to keep radishes submerged. If you don’t have a fermenting weight or something similar, fill a small plastic bag with about ½ c water, seal and put on top of your veg. It is important to keep your cabbage submerged.

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2. Weighting and Pressing Kraut in a Crock. Place shredded cabbage and salt in a large fermentation crock or bowl. Instead of pounding, weigh the cabbage down with heavy bowls or pebbles.Press on the weights regularly …

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Put a big handful of the sliced cabbage into a clean pint jar, and sprinkle the sea salt over top.Using a wooden spoon or a vegetable pounder, …

Rating: 5/5(8)
Category: Condiment
Cuisine: American
Total Time: 10 mins
1. Put a big handful of the sliced cabbage into a clean pint jar, and sprinkle the sea salt over top. Using a wooden spoon or a vegetable pounder, press and stir the cabbage, squeezing the cabbage down. The salt will draw out the natural juices in the cabbage and it will create it's own brine with the sea salt. (It takes a few minutes for the juices to develop so be patient!)
2. Keep adding cabbage into the jar, packing it down into the jar, letting the salt soften the cabbage until you reach the top of the jar (Leaving about 1 inch of head-space at the top). Allow the salt to draw out enough juices in the cabbage to be fully submerged in the brine.
3. Put your fermenting weight on top of the cabbage/brine if you are using one, and wipe the rim of the jar clean.
4. Close up your jar (Put on your Pickle Pipe, or close the lid of your Fido Jar, or lid and use your Air-Lock. A simple plastic lid can work for your first time until you get the hang of things and want to invest in something to make your fermenting process easier.).

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1 jalapeño or a few small hot chiles (or to taste), sliced. 1 large carrot cut into 1/4-inch-thick rounds or diagonal slices. 1 to 2 cups chopped …

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Naturally fermented sauerkraut is a great place to start, because it’s fast and easy. All you need is a head of organic cabbage, some salt, and a bit of whey or water kefir! …

Servings: 1
Total Time: 73 hrs
Estimated Reading Time: 6 mins
1. Wash the cabbage, and shred it with a food processor or cheese grater.
2. In a large bowl, combine the shredded cabbage with the sea salt and whey and stir well. Pound it gently with a wooden spoon to help release the juice from the cabbage, then cover and leave out for 40 minutes.
3. In a very clean mason jar, pack the cabbage firmly. If you have fermentation lids, just screw one onto the jar. If not, press down firmly on the cabbage and place a smaller jar or drinking glass over the cabbage. Fill the glass with weights, such as marbles or small stones. This will keep the cabbage under the level of the liquid in the jar, which helps prevent mold. Cover the jar with a clean dish cloth and secure it with a rubber band.
4. Place the jar in a cool place in your kitchen, away from direct sunlight. Let the jar sit for at least 3 days, checking after 3 days to see if it's sour enough for your taste. You can leave the jar out for a week to get the desired sourness. If mold grows on the top of the cabbage, just skim it offwhat's underneath is still perfectly fine.

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Instructions: Mix all the ingredients together including the salt, whey, or finished kefir.; Place the salsa in a fermentation container, pressing down to release some liquid. Ideally the vegetables should be submerged under the liquid. Add a bit of extra water if needed.; Ferment for 2+ days at room temperature.

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For the best sauerkraut, use firm heads of fresh cabbage. For best results, wash and shred the cabbage and start making the kraut between 24 and 48 hours after harvest. Step 2 - Wash the cabbage. Work with about 5 pounds of cabbage at a time. Discard outer leaves. Rinse heads under cold running water and drain. Step 3 - Shred the cabbage

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For example, fermented vegetables you can prepare at home include cabbage, carrots, green beans, turnips, radishes and beetroots. Here is a basic homemade fermented foods recipe using vegetables you may already have on hand (you can learn more about making cultured veggies by checking out this homemade sauerkraut recipe):

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9. Once cabbage is submerged, fill a 2 gallon food-grade freezer bag with 2 quarts of water. place inside another 2 gallon bag. 10. Place brine-filled bag on top of cabbage in …

Rating: 4.1/5(68)
Calories: 10 per serving
Category: Side
1. Get things clean - Wash all equipment, work surfaces, and your hands in warm soapy water.
2. Slice the cabbage - Remove the outer leaves and cores from cabbage. (Compost them if you can!) Slice the cabbage into quarters for easier slicing. Then, thinly slice cabbage into very thin ribbons. If you have one, a food processor speeds up this process.
3. Add the salt - Place the thinly sliced cabbage in a large bowl (make sure it is clean too!). Sprinkle the salt over it. Knead and squish the cabbage/salt with your hands for about ten minutes. At first, it won't seem like it is doing anything at all, but be patient. After a few minutes, the cabbage will start releasing liquid and by the end, there should be enough liquid brine to cover the cabbage in the crock or jar. Add the caraway seeds at this point if you are using them.
4. Move it to the fermentation vessel - Stuff the cabbage very tightly into the jars or fermentation crock. Pour any liquid from the bowl into the jar. If needed, add just enough water to make sure the water/brine covers the cabbage entirely. If the cabbage is fresh, no liquid may be needed, but don't worry if you have to add a little water.

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Now I love a good vinegar quick pickle, but naturally fermented vegetables are useful not just as condiments and appetizers but as cooking ingredients. Sichuan food makes …

1. Bring water to a boil and remove from heat. Add salt and sugar and stir to dissolve. Let cool to room temperature, and add liquor. Taste the brine to make sure the taste is pleasing to you and adjust accordingly.
2. Sterilize container and lid by rinsing with boiling water.
3. Wash vegetables and cut them into large bite-size pieces. Leave green beans whole. Dry them well and add to pickle jar, along with the Sichuan peppercorns (if using), dried chilies and ginger.
4. Add brine almost to the top, then cover vegetables with the cabbage leaf, tucking it into the jar and making sure all other ingredients are under it. Top off brine and seal jar loosely. (If using a Weck jar, use only the clips and not the rubber seal; if using a Mason jar, just screw lid on loosely, allowing an escape route for the gases.) Refrigerate any extra brine. If using a larger jar or crock, you may need to weigh down the cabbage leaf with a piece of flexible plastic, water-filled baggie or other improvised, sanitized device to keep all vegetables under the brine.

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