Low Carb Homemade Sour Cabbage
Discover the perfect tangy addition to your low-carb lifestyle with this simple yet flavorful Low Carb Homemade Sour Cabbage recipe. This gut-friendly delight is made with just four ingredients—crisp green cabbage, coarse sea salt, fragrant caraway seeds, and water—making it ideal for those seeking a clean, additive-free alternative to store-bought sauerkraut. With a hands-on prep time of just 30 minutes and a naturally fermenting process, this recipe transforms humble cabbage into a vibrant, probiotic-rich dish that’s perfect for pairing with grilled meats, salads, or hearty stews. Whether you’re embracing a ketogenic diet or simply love bold, sour flavors, this homemade sour cabbage will become a staple in your kitchen. Plus, it stores beautifully for months, ensuring you always have a versatile, low-carb side dish on hand.
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Ingredients
- 1 medium head Green cabbage
- 3 tablespoons Coarse sea salt
- 1 teaspoon Caraway seeds
- 500 milliliters Water
Directions
Step 1
Remove the outer tough leaves of the cabbage. Rinse the cabbage under cold water and pat it dry.
Step 2
Cut the cabbage into quarters and remove the core. Thinly slice the cabbage into fine shreds using a sharp knife or a mandoline.
Step 3
In a large mixing bowl, combine the sliced cabbage and coarse sea salt. Massage the salt into the cabbage using your hands for about 10 minutes. This process will help draw out moisture from the cabbage.
Step 4
Once the cabbage has released some of its moisture and appears glossy, add the caraway seeds and mix well.
Step 5
Pack the cabbage tightly into a clean, large glass jar or a ceramic fermentation crock. Press down firmly to remove any air pockets.
Step 6
Pour the water over the cabbage to ensure it is completely submerged. It's important that the cabbage remains under the water to ferment properly.
Step 7
Place a weight or a small, clean rock on top of the cabbage to keep it submerged. If using a mason jar, you can also use a smaller jar filled with water as a weight.
Step 8
Cover the jar with a clean cloth and secure it with a rubber band or string. This allows air to circulate while keeping dust and bugs out.
Step 9
Set the jar in a cool, dark place (around 65°F to 75°F) for about 1 to 3 weeks, depending on your preference for sourness.
Step 10
Check the cabbage every few days to ensure it stays submerged and remove any scum that may form on the surface.
Step 11
Once the cabbage has reached the desired level of sourness, move the jar to the refrigerator to slow down the fermentation process.
Step 12
Serve the sour cabbage chilled as a side dish or incorporate it into your favorite low-carb meals. Store in the refrigerator for up to several months.
Nutrition Facts
| Serving size | (896.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 93.5 |
| Total Fat 0.7g | 0% |
| Saturated Fat 0.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 17537.2mg | 0% |
| Total Carbohydrate 21.0g | 0% |
| Dietary Fiber 9.5g | 0% |
| Total Sugars 11.0g | |
| Protein 4.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 183.8mg | 0% |
| Iron 2.0mg | 0% |
| Potassium 613.8mg | 0% |
Source of Calories