Cabbage Fermentation Tips
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Cabbage fermentation tips

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This contains an image of: fermented cabbage sauerkraut recipe
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fermented cabbage sauerkraut recipe
the photo at the top shows a pile of fermented sauerkraut on a plate. Below it is a large jar full of fermented cabbage on a rusty surface. text overlay reads probiotic fermented sauerkraut, make this tasty, nutritious sandwich booster. eat it regularly to improve your gut health. logo and label at the bottom read foodforlifegarden.com.
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30min · 16 servings Ingredients: • 2.5 lb Cabbage • 1 1/2 Tbs. Salt* • Additions like ginger, garlic, turmeric, shredded beets or carrots Remove the core from the cabbage, thinly slice, and combine with salt. Scrunch the cabbage for 10-20 minutes until volume has decreased and there is some liquid in the bowl. Ferment on the counter for 5-14 days. MAKE SURE GAS CAN ESCAPE FROM THE JAR - you don't want an explosion! I use plastic lids which are not airtight. If using metal lids, keep them loose, or burp the jars once or twice a day. Fermentation will occur faster in warmer weather. Makes approx. 1 quart. Enjoy! *I prefer Kosher or sea salt.
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Reducing food waste by transforming surplus veggies into delicious, gut-friendly treats 🌿♻️ Lactofermentation isn’t just about preservation; it’s a sustainable way to reduce food waste. By fermenting veggies like cabbage, carrots, and cucumbers (and these wilted turnips!), you can extend their shelf life and enjoy their goodness for longer. I simply combine 4 cups hot water with 2 tablespoons of salt to make my simple brine, then pour over my prepped veggies alongside any flavoring agents...
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