If you ever wondered how to ferment cabbage, here it is! Simple formula for a complex result: great cabbage for salad, chockfull of vitamins and nutrients.
Late fall is all about prepping for the winter, so today I’m sharing a procedure for fermenting cabbage (kako ukiseliti kupus) in small quantities, and including a familiar fresh cabbage salad recipe.
Fermenting goes back to the pre-refrigerator days, as it was the best way to preserve fruit and vegetables for the winter. Cabbage has always been a popular choice due to its versatility. You can make a salad out of cabbage, bake it, simmer, or stuff it into what is called sarma in the region.
How To Ferment Cabbage (Small Batch)
- ½ green cabbage head approximately
- 4-5 tablespoons salt
- 2-3 cups water
- Cut the cabbage into a half, then into quarters, and then eights. Take some, and put a layer of it into a mason jar. Pack it in well. Get about a tablespoon of salt and generously pour over the layer. Add another layer of cabbage. Tightly pack. Add a tablespoon of salt. Repeat until the jar is filled.
- Check that the jar is tightly packed. Add water until jar is filled to the top. Place jar on a tray, and add a small, heavier object on the uncovered jar to add the pressure. Leave overnight, uncovered.
- In the morning, add water to top the jar off again (if necessary). Place the lid on, and cover tightly. Leave closed jar in the kitchen at room temperature for 5-10 days to 3-4 weeks.*
- Transfer to fridge, and start eating!
And just so we don't forget about fresh cabbage, here is a simple and familiar recipe for a salad. It's kind of fresh version of slaw, no mustard, no mayo, just salad and a simple lemon vinaigrette. (As I cannot insert 2 recipe widgets in one post I'll just write it out below.)
Prep Time: 10 min
Yields: 4 servings
1 red cabbage head
1 green cabbage head
½ lemon (juiced)
2 ounce olive oil (or vegetable)
salt and pepper to taste
1. Grind red and green cabbage as well as carrots.
2. Mix lemon, olive oil, salt and pepper.