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How To Ferment Cabbage (Small Batch)

  • Author: Balkan Lunch Box
  • Category: Salad


  • 1/2 green cabbage head (approximately)
  • 45 tablespoons salt
  • 23 cups water


  1. 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.
  2. 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.
  3. 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.*
  4. Transfer to fridge, and start eating!


*Time is all about experimentation here. If you like the cabbage more sour, leave it fermenting for a few days, or even a week or two longer. You can’t go wrong.

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