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EASY FERMENTED CABBAGE IN A JAR centered hero view, clean and uncluttered
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.
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Prep Time 10 minutes
Total Time 10 days
Servings: 8 servings
Calories: 28
Ingredients Method Notes

Ingredients
  

  • 1 head of green cabbage 3-4 lb
  • 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
 

  1. Sanitize all jars and utensils, then dry thoroughly to prepare for fermenting.
  2. Remove the outer leaves from the cabbage, slice it into quarters, remove the core, and finely shred.
  3. Transfer the shredded cabbage into a big bowl.
  4. Sprinkle salt over the cabbage and massage it with your hands until it starts to release liquid.
  5. Pack the cabbage firmly into clean jars, pouring in the liquid that released during massaging.
  6. Place a clean weight or stone on top of the cabbage to keep it submerged.
  7. Cover the jar loosely with a lid or use cloth secured with a rubber band to allow airflow.
  8. Within the first 24 hours, the cabbage will continue to let out juice; press it down occasionally.
  9. 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.
  10. Allow the cabbage to ferment at 60-75°F away from direct sunlight for 3 to 14 days, usually about 10-11 days.
  11. Begin tasting after 3 days and once it reaches your preferred flavor, remove the weight and seal the jar tightly.
  12. 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.