Heart-Healthy Homemade Sour Cabbage
Transform your meals with this "Heart-Healthy Homemade Sour Cabbage" recipe, a wholesome twist on traditional sauerkraut that’s brimming with gut-friendly probiotics and vibrant flavors. Made with fresh green cabbage and a touch of grated carrot, this naturally fermented dish gets its unique tang and earthy depth from juniper berries and caraway seeds. Requiring no cooking, this easy, hands-on recipe is a fantastic introduction to fermentation, yielding a crunchy, flavorful condiment that’s perfect for boosting digestion and enhancing dishes like grain bowls, sandwiches, or roasted vegetables. With just 30 minutes of prep and a little patience during fermentation, you'll have a nutritious, low-sodium alternative to store-bought sauerkraut that's as delicious as it is heart-healthy. Perfect for meal preppers and those focused on gut health, this fermented cabbage is a must-try!
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Ingredients
- 1 large head green cabbage
- 1 large carrot
- 6 cups filtered water
- 2 tablespoons sea salt
- 1 teaspoon juniper berries
- 1 teaspoon caraway seeds
Directions
Step 1
Begin by peeling away the outer leaves of the cabbage. Rinse and set the best leaf aside to use later as a cover for the cabbage during fermentation.
Step 2
Quarter the cabbage and remove the core. Shred the cabbage finely using a mandoline slicer, sharp knife, or a food processor.
Step 3
Peel the carrot and grate it using a coarse grater and add it to the shredded cabbage.
Step 4
In a large mixing bowl, combine the shredded cabbage and grated carrot with the sea salt. Use your hands to mix and massage the ingredients thoroughly to release the cabbage's natural juices. This will take about 5-10 minutes.
Step 5
Sterilize a large, wide-mouth glass jar or a ceramic crock by washing it with hot water and soap, then rinsing thoroughly with boiling water.
Step 6
Add the juniper berries and caraway seeds to the bottom of the jar or crock.
Step 7
Pack the cabbage mixture into the jar or crock, pressing down firmly with a tamper or your fist after each addition to eliminate air bubbles. Leave about 1-2 inches of space at the top.
Step 8
Pour in any liquid from the mixing bowl over the packed cabbage. If necessary, add filtered water to cover the cabbage completely.
Step 9
Take the reserved cabbage leaf, fold it to fit inside the jar, and place it on top of the packed mixture. This will help keep the shredded cabbage submerged.
Step 10
Use a fermentation weight or a small, sterilized plate to weigh down the cabbage and keep it submerged in the liquid.
Step 11
Cover the jar or crock with a cloth or a non-reactive lid to protect it from dust and insects while allowing gases to escape as fermentation occurs.
Step 12
Store the jar at room temperature, ideally between 65-70°F (18-21°C), in a dark place such as a cupboard or pantry for about 1-3 weeks, depending on your sourness preference. Check daily to ensure cabbage remains submerged, adding more filtered water if necessary.
Step 13
After the fermentation period, taste to check if desired sourness is reached. Once ready, transfer the sour cabbage into smaller jars, seal tightly, and store in the refrigerator. It will keep for several months.
Nutrition Facts
| Serving size | (1888.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 124.7 |
| Total Fat 0.8g | 0% |
| Saturated Fat 0.1g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 14053.8mg | 0% |
| Total Carbohydrate 28.5g | 0% |
| Dietary Fiber 11.9g | 0% |
| Total Sugars 13.4g | |
| Protein 5.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 174.9mg | 0% |
| Iron 2.2mg | 0% |
| Potassium 783.0mg | 0% |
Source of Calories