Low Sodium Homemade Sour Cabbage

Discover the tangy goodness of *Low Sodium Homemade Sour Cabbage*, a healthier twist on traditional sauerkraut that's bursting with flavor and gut-friendly probiotics. This easy-to-follow recipe uses just five simple ingredients—fresh green cabbage, crunchy carrots, white vinegar, caraway seeds, and water—to create a vibrant, naturally fermented side dish with significantly reduced sodium. Perfect for those seeking a low-salt alternative, this recipe boasts effortless preparation and a fermentation process that enhances both taste and nutrition. Enjoy it as a zesty topping for sandwiches, a flavorful salad ingredient, or a wholesome accompaniment to hearty meals. With its customizable sourness and incredible shelf life, this homemade treat is a must-try for health-conscious food enthusiasts!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 10

Ingredients

• 2 medium heads Green cabbage
• 2 medium Carrot
• 8 cups Water
• 1 cup White vinegar
• 2 teaspoons Caraway seeds

Directions

Step 1

Remove the outer leaves from the cabbages and discard them. Cut the cabbages into quarters and remove their cores.

Step 2

Thinly slice the cabbage quarters using a sharp knife, mandoline slicer, or food processor to achieve even shreds.

Step 3

Peel the carrots and grate them using the largest holes on a box grater or a food processor.

Step 4

In a large mixing bowl, combine the chopped cabbage and grated carrot.

Step 5

Place the cabbage and carrot mixture into a large fermentation container or a clean, food-safe bucket.

Step 6

Boil 8 cups of water and allow it to cool slightly until warm, then mix in the white vinegar.

Step 7

Pour the vinegar-water solution over the cabbage and carrot mixture in the container, ensuring all components are submerged.

Step 8

Sprinkle the caraway seeds evenly over the mixture.

Step 9

Place a clean plate or glass weight over the cabbage to keep it submerged under the liquid to prevent mold.

Step 10

Cover the container with a clean towel or cloth to allow airflow while protecting it from dust and debris.

Step 11

Allow the mixture to ferment at room temperature, away from direct sunlight, for about 7 to 14 days. Taste periodically to achieve your desired level of sourness.

Step 12

Once fermented to your liking, transfer the sour cabbage into sterilized glass jars and refrigerate. It will continue to mature and can be stored unopened for up to 6 months in the fridge.

Nutrition Facts

Serving size	(2969.2g)

Amount per serving	% Daily Value*
Calories	272.6

Total Fat 1.6g	0%
Saturated Fat 0.3g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 257.1mg	0%
Total Carbohydrate 52.2g	0%
Dietary Fiber 22.6g	0%
Total Sugars 26.2g
Protein 10.8g	0%

Vitamin D 0IU	0%
Calcium 475.2mg	0%
Iron 4.6mg	0%
Potassium 1688.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 5.4%

Protein: 16.2%

Carbs: 78.4%