Keto Homemade Sour Cabbage
Elevate your keto meal prep with this tangy and crunchy Keto Homemade Sour Cabbage recipe! Crafted with just a handful of wholesome ingredients, including fresh green cabbage, sea salt, apple cider vinegar, and aromatic mustard and caraway seeds, this fermented classic is rich in probiotics and low in carbs, making it the perfect gut-healthy addition to your keto lifestyle. With a simple hands-on process of shredding, salting, and fermenting, you'll create a versatile, nutrient-packed side dish that pairs beautifully with grilled meats, salads, or hearty soups. Ready in just minutes of prep (and a little patience while it ferments), this homemade sour cabbage delivers bold flavor and incredible health benefits with every crunchy bite. Perfect for meal plans, batch cooking, or anyone exploring the delicious world of keto-friendly fermentation!
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Ingredients
- 2 heads green cabbage
- 3 tablespoons sea salt
- 4 cups water
- 0.5 cups apple cider vinegar
- 1 teaspoon mustard seeds
- 1 teaspoon caraway seeds
Directions
Step 1
Remove the outer leaves from the cabbage heads and set them aside. Cut the cabbage into quarters and remove the core.
Step 2
Shred the cabbage finely using a sharp knife or a mandoline slicer.
Step 3
In a large bowl, combine the shredded cabbage with salt. Massage the salt into the cabbage using your hands for about 5-10 minutes until the cabbage begins to release its juices.
Step 4
Add mustard seeds and caraway seeds to the cabbage and mix well.
Step 5
Prepare a large glass or ceramic jar with a wide mouth. Pack the cabbage mixture tightly into the jar, pushing it down firmly after each addition to release more liquid.
Step 6
Once all the cabbage is packed into the jar, pour in apple cider vinegar. Add enough water to cover the cabbage completely, leaving at least 2 inches of space at the top of the jar.
Step 7
Place a whole cabbage leaf on top to prevent the shredded cabbage from floating. Weigh it down with a clean glass weight or small jar filled with water.
Step 8
Cover the jar with a clean cloth or cheesecloth, secured with a rubber band or string to allow for air circulation.
Step 9
Store the jar in a cool, dark place for about 1-3 weeks. Check it daily to ensure the cabbage remains submerged and skim off any scum if it appears.
Step 10
Taste the sour cabbage after one week. When it reaches your desired level of tanginess, seal the jar with a lid and transfer it to the refrigerator, where it will continue to develop flavor slowly and stay fresh for several months.
Nutrition Facts
| Serving size | (1813.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 220.5 |
| Total Fat 2.1g | 0% |
| Saturated Fat 0.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 21083.7mg | 0% |
| Total Carbohydrate 42.8g | 0% |
| Dietary Fiber 18.4g | 0% |
| Total Sugars 22.6g | |
| Protein 10.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 364.1mg | 0% |
| Iron 4.1mg | 0% |
| Potassium 1304.4mg | 0% |
Source of Calories