Whole30 Homemade Sour Cabbage
Discover the tangy, gut-healthy goodness of Whole30 Homemade Sour Cabbage, a simple yet incredibly flavorful fermented side dish that’s perfect for health-conscious eaters. Made with just four wholesome ingredients—green cabbage, carrot, non-iodized salt, and water—this easy recipe captures the essence of traditional fermentation while remaining compliant with Whole30 guidelines. The step-by-step process involves massaging the fresh veggies to release natural brine, packing them tightly for optimal fermentation, and letting nature work its magic over 1 to 4 weeks. The result? A crunchy, probiotic-rich delight with a crisp, sour kick that pairs beautifully with grilled proteins, roasted vegetables, or hearty grain-free bowls. Plus, it stores for months in the fridge, making it a convenient, nutrient-packed staple for mindful eating.
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Ingredients
- 1 medium head Green cabbage
- 1 large Carrot
- 1.5 tablespoons Non-iodized salt
- 4 cups Water
Directions
Step 1
1. Remove the outer leaves of the cabbage and set aside. Thinly slice the cabbage and place it in a large mixing bowl.
Step 2
2. Peel and grate the carrot, then add it to the bowl with the sliced cabbage.
Step 3
3. Sprinkle the non-iodized salt over the cabbage and carrot mixture. Begin to massage the vegetables with your hands, squeezing and tossing them for about 10 minutes, until they start to release liquid and become slightly softened.
Step 4
4. Pack the cabbage mixture tightly into a clean, non-metallic container or fermentation jar, pressing down as you go to remove any air pockets.
Step 5
5. Pour the naturally released brine over the cabbage mixture, ensuring it is completely submerged. If necessary, add a little of the additional water to keep the cabbage covered.
Step 6
6. Use the reserved outer cabbage leaves to cover the packed cabbage mixture, then place a small, clean weight or a sterilized jar filled with water on top to keep the cabbage submerged.
Step 7
7. Seal the container with a lid or a breathable material like a cloth secured with a rubber band to allow gases to escape while preventing contaminants from entering.
Step 8
8. Store the container at room temperature, ideally between 65-75°F (18-24°C), avoiding direct sunlight. Allow the cabbage to ferment for 1 to 4 weeks, tasting weekly to check for desired sourness.
Step 9
9. Once fermented to your liking, transfer the sour cabbage to the refrigerator to slow fermentation. Stored properly, it will keep for several months.
Nutrition Facts
| Serving size | (1399.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 110.7 |
| Total Fat 0.5g | 0% |
| Saturated Fat 0.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 10041.3mg | 0% |
| Total Carbohydrate 25.8g | 0% |
| Dietary Fiber 10.7g | 0% |
| Total Sugars 13.4g | |
| Protein 5.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 216.0mg | 0% |
| Iron 1.9mg | 0% |
| Potassium 750.6mg | 0% |
Source of Calories