There’s nothing quite like the tangy aroma of fresh easy fermented cabbage in a jar wafting through your kitchen. This vibrant red cabbage sauerkraut not only brightens your meals but has become a staple for gut health enthusiasts everywhere. It’s loved for its crunch and probiotic benefits, making it a must-try!
Imagine taking that classic comfort food and stripping it down to its essentials: just cabbage, salt, and a little love. This version keeps it super simple, no vinegar needed! It’s like a cozy, homemade project that you can whip up in a matter of minutes. You’ll be amazed at how this easy recipe ferments right on your countertop, creating something deliciously special.
I started making this when my kids were small, back in 2015. The first time they tasted it, their eyes lit up, exclaiming, “Yum, it’s like crunchy pickles!” I learned that pressing the cabbage down firmly in the jar is key to letting those bubbles create fermentation magic. With over a decade of experimenting in my kitchen, I can assure you this one’s a keeper.
Yesica Andrews
Easy Fermented Cabbage In A Jar: Delicious Probiotic Recipe
Discover the simple joy of making Easy Fermented Cabbage In A Jar at home, a flavorful and nutritious addition to your meals. This Homemade Sauerkraut Jar 5 Days recipe is perfect for anyone interested in Fermented Cabbage Gut Health Probiotic benefits. Enjoy a naturally tangy and crunchy side that can be used in salads, sandwiches, or cooked dishes.
1 1/2 tbsp Kosher salt or 1 tablespoon fine sea salt
More salt + filtered water
To extra liquid if needed for every 1 cup filtered water add 1 teaspoon of sea salt, stir to dissolve.
Method
Sanitize all jars and utensils, then dry thoroughly to prepare for fermenting.
Remove the outer leaves from the cabbage, slice it into quarters, remove the core, and finely shred.
Transfer the shredded cabbage into a big bowl.
Sprinkle salt over the cabbage and massage it with your hands until it starts to release liquid.
Pack the cabbage firmly into clean jars, pouring in the liquid that released during massaging.
Place a clean weight or stone on top of the cabbage to keep it submerged.
Cover the jar loosely with a lid or use cloth secured with a rubber band to allow airflow.
Within the first 24 hours, the cabbage will continue to let out juice; press it down occasionally.
If liquid does not cover the cabbage after 1 day, prepare a brine by mixing 1 teaspoon salt per cup of filtered water and pour enough to submerge the cabbage.
Allow the cabbage to ferment at 60-75°F away from direct sunlight for 3 to 14 days, usually about 10-11 days.
Begin tasting after 3 days and once it reaches your preferred flavor, remove the weight and seal the jar tightly.
Store the finished fermented cabbage in the refrigerator where it will keep for up to 2 months.
Notes
Keep the jars in a cool environment to slow fermentation if desired. Always use clean equipment to avoid contamination. Taste the sauerkraut regularly after day 3 to find your perfect tanginess level.
Why You’ll Love This Recipe
Healthy Treat: This easy fermented cabbage in a jar is packed with probiotics, supporting your gut health!
Nostalgic Flavors: Reminiscent of the crunchy pickles you enjoyed as a child, this tangy delight can evoke cozy memories at the dinner table.
Simple Ingredients: With just a head of cabbage, salt, and a bit of love, you’re on your way to deliciousness.
Versatile Use: Enjoy it in sandwiches, with meats, in salads, or as a side dishthis fermented cabbage is a true multitasker!
Key Ingredients and Tools
To make your homemade sauerkraut, you’ll need:
1 head of green cabbage (3-4 lb)
1 1/2 tablespoons of kosher salt or 1 tablespoon of fine sea salt
Filtered water
And you’ll want the right tools:
A clean glass jar (Mason jar is perfect)
A cutting board and knife
Clean stones (optional) to weigh down the cabbage
Step-by-Step Instructions
First, ensure your work area is cleansanitize your jar, knife, and cutting board for proper fermentation.
Remove the outer leaves of the cabbage, cut it into quarters, remove the core, and thinly slice it.
Place the cabbage in a large bowl and sprinkle the salt over it. Knead and massage the cabbage with your hands until it starts to release its juices.
Transfer the cabbage into the jar, packing it tightly. Pour in the liquid juices you’ve created.
If you have clean stones, place them on top to keep the cabbage submerged under the liquid.
Cover the jar loosely to allow gases to escape, and place it in a spot away from direct sunlight.
After 24 hours, check to see if more liquid is needed. If so, mix 1 teaspoon of salt per cup of filtered water and add it to keep the cabbage submerged.
Let it ferment for about 3-14 days, tasting periodically starting after day 3 until it reaches your desired flavor.
Once ready, remove any weights, seal the jar, and store it in the fridge for up to 2 months.
Troubleshooting Tips
Too Little Liquid: If the cabbage isn’t submerged after a day, it’s a sign you need extra salty water.
Bubbles & Fizz: This is a good sign! It means your fermented cabbage is working its magic.
Off Smell: If you notice any foul odors, discard it. Properly fermented cabbage should smell tangy but not unpleasant.
Serving and Storage
Your homemade sauerkraut can elevate meals every day! Here are some serving suggestions:
Add it to sandwiches for an extra crunch.
Serve alongside roasted meats or in a hearty soup.
Mix it into salads for a zesty twist!
For storage:
Keep the jar in your fridge to prolong freshness.
Use clean utensils to avoid contaminating your cabbage.
Quick Reference Table
Aspect
Details
Fermentation Time
3-14 days, typically 10-11 days for optimal flavor.
Storage Duration
In the fridge for up to 2 months.
Tasting Notes
Start tasting after day 3 until it’s exactly to your liking.
Expert Says
Fermenting cabbage is a simple yet effective way to boost gut health, as it fosters the growth of beneficial probiotics. This EASY FERMENTED CABBAGE IN A JAR allows you to harness natural fermentation processes, elevating flavor while preserving nutrients. Enjoy the tangy taste and probiotic benefits in every bite.
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The Road to Easy Fermented Cabbage In A Jar
After a few not-so-appetizing attempts at making fermented cabbage, I finally found the balance of salt and crunch that makes this recipe shine. The memories of my grandmother’s kitchen kept me motivated, and now each jar I open bursts with flavor and nostalgia.
FAQs ( Easy Fermented Cabbage In A Jar )
What is fermented cabbage?
Fermented cabbage is a preserved form of cabbage that undergoes a natural fermentation process. This method enhances its flavor and increases its probiotic content, making it beneficial for gut health. It’s often enjoyed as a tangy side dish or as part of various meals.
How long does it take to ferment cabbage?
Typically, fermenting cabbage takes about 5 to 14 days, depending on the temperature and your taste preference. In warmer conditions, fermentation happens faster. You can taste the cabbage after a few days to determine when it’s at the right tanginess for you.
Can I use red cabbage for this recipe?
Absolutely! Using red cabbage will give your dish a vibrant color and a slightly different flavor profile. The fermentation process remains the same, and red cabbage also offers great health benefits, making this version just as nutritious.
Do I need vinegar to ferment cabbage?
No, you do not need vinegar for fermentation. This recipe relies on the natural lactic acid bacteria present in the cabbage for the fermentation process. Adding vinegar is unnecessary and may inhibit the beneficial bacteria’s growth.
Is fermented cabbage suitable for a keto diet?
Yes, this dish is suitable for a keto diet! Fermented cabbage is low in carbs and packed with probiotics, making it a great addition to your meals. It can complement a variety of keto-friendly dishes, enhancing flavors without adding unnecessary carbs.
Conclusion
You’ll absolutely love how this easy fermented cabbage in a jar transforms your meals. With just a handful of days on your countertop, you’ll be rewarded with crunchy, zesty goodness that dances on your palate. It’s like bringing a touch of healthy nostalgia right to your dinner table!
Feeling adventurous? Try adding some grated carrot for a splash of color, or a sprinkle of caraway seeds for an aromatic twist! A little trick I learned from my aunt is to gently shake the jar daily for even fermentation. Don’t forgetyour fabulous creation can be stored in the fridge, ready to jazz up sandwiches or serve alongside any meal.
I’d love to hear how your fermenting journey goes! Did you grow up with something similar on the family table? Be sure to share your photos and stories, and of course, save this recipe for friends and familyit’s one worth passing down!
