Mediterranean Diet Homemade Sour Cabbage
Transform your kitchen into a Mediterranean culinary haven with this easy and flavorful Mediterranean Diet Homemade Sour Cabbage recipe! Marrying traditional fermentation techniques with a blend of aromatic spices like coriander, fennel seeds, and oregano, this dish offers a tangy, probiotic-rich side perfect for supporting gut health. Thinly shredded green cabbage is massaged with coarse sea salt, packed into a sterilized jar, and infused with a fragrant brine of herbs, garlic, and bay leaves for a perfectly balanced flavor profile. Ready in just 30 minutes of prep and a few weeks of fermentation time, this versatile dish shines as a zesty addition to wraps, salads, or as a stand-alone side. Master the art of Mediterranean-inspired fermentation and elevate your meals with this wholesome, nutrient-packed recipe!
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Ingredients
- 2 medium heads green cabbage
- 3 tablespoons coarse sea salt
- 1 gallon water
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1 teaspoon dried oregano
- 4 garlic cloves
- 3 bay leaves
Directions
Step 1
Begin by removing the outer leaves of the cabbages and setting them aside. These will be used later to cover the cabbage in the jar.
Step 2
Quarter the cabbage and remove the core. Slice the cabbage into thin shreds, approximately 1/8 inch thick.
Step 3
In a large mixing bowl, combine the shredded cabbage with the coarse sea salt. Using clean hands, massage the salt into the cabbage for about 5 to 10 minutes, until the cabbage becomes soft and releases its juices.
Step 4
Prepare a glass or ceramic fermentation jar by cleaning and sterilizing it. Avoid using metal as it can interfere with the fermentation process.
Step 5
Pack the salted cabbage into the jar, pressing it down firmly with your fists or a tamper to eliminate air pockets and ensure the cabbage is submerged in its brine.
Step 6
Pour the water into a clean bowl and mix in the coriander seeds, fennel seeds, dried oregano, and garlic cloves. Once combined, pour this aromatic brine over the cabbage in the jar.
Step 7
Place the bay leaves on top to add additional flavor and to help keep the cabbage submerged.
Step 8
Use the reserved cabbage leaves as a top cover and weight them down with a glass fermentation weight or a small clean stone.
Step 9
Cover the jar with a clean cloth or a fermentation lid to allow gases to escape while preventing dust or insects from entering.
Step 10
Store the jar in a cool, dark place at room temperature, ideally between 65°F to 75°F (18°C to 24°C), for 1 to 4 weeks. Taste every few days to reach the level of sourness you prefer.
Step 11
Once fermented to your liking, transfer the sour cabbage to sealed containers and store them in the refrigerator for up to several months. Enjoy as a side dish, salad, or in Mediterranean-inspired wraps and salads.
Nutrition Facts
| Serving size | (4533.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 211.1 |
| Total Fat 1.6g | 0% |
| Saturated Fat 0.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 17701.4mg | 0% |
| Total Carbohydrate 47.8g | 0% |
| Dietary Fiber 19.9g | 0% |
| Total Sugars 21.9g | |
| Protein 10.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 584.4mg | 0% |
| Iron 4.8mg | 0% |
| Potassium 1301.8mg | 0% |
Source of Calories