Fermented Cabbage

Ingredients

• 1 kg cabbage, sliced. 2-4 leaves reserved to match the number of jars you’re using
• 1/2 cup carrot, grated
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 litre boiling water

Instructions

1. In a bowl, combine the boiling water, salt and sugar and stir until dissolved.
2. Using clean, sterilised jars, add cabbage and grated carrot, pushing down to pack tightly into the jars.
3. Once the jars can hold no more cabbage, pour over water solution until vegetables are completely covered.
4. Using the back of a clean spoon, push down firmly on the cabbage to ensure it is submerged.
5. Use the reserved cabbage leaves to act as a natural physical barrier. Push cabbage leaf down to keep the shredded vegetables submerged.
6. Add a clean weight to hold everything in place. This could be a small bowl, dedicated weight etc.
7. Cover loosely with a lid and set aside to ferment at room temperature.
8. Once a day remove the lid and help the gasses escape. After 2-3 days check the taste. Once the fermented cabbage is to your taste, remove the top layer, seal with the lid and store in the fridge.

About this recipe

Fermentation is the oldest way of preserving food. In addition to extending shelf life, fermentation creates an environment for beneficial bacteria to grow. Consuming these foods can help introduce a variety of microbes into the gut, which may support both gut health, and indirectly, mental and brain health.

Fermented cabbage dishes appear in many different cultures and cuisines, each offering unique flavours and health benefits.