How long does it take to make Fermented Cabbage?
For 1 kg cabbage, 25 g fine salt: slice into thin ribbons and massage by hand for about 5 minutes, until the cabbage softens, releases liquid and shrinks by half.
72 hr 11 minTotal
6 minActive time
72 hr 5 minSetting
Step by Step
| # | What to do | How long |
|---|
| 1 | Remove the outer leaves of the cabbage | — |
| 2 | Slice the cabbage into thin ribbons | 5 min |
| 3 | Put the cabbage in a large bowl, sprinkle the salt over it and knead by hand for 5 minutes | 5 min |
| 4 | Pack the cabbage tightly into a clean jar, with the liquid it released | — |
| 5 | Close and leave at room temperature, away from the sun, 7–14 days | 72 hr |
| 6 | Move to the fridge | 1 min |
How to Tell It's Done
- until the cabbage softens and releases liquid
- until it is completely covered by liquid
- until the cabbage is as sour as you like
Tips
- All the cabbage must be under the liquid: oxygen is the enemy of fermentation, and a piece sticking out above it can spoil the whole jar.
Common Mistakes
- Salt at 2–2.5% of the cabbage's weight: less than that and the good bacteria don't thrive and the cabbage may spoil; more and it's too salty and ferments less.
More Ways
- Pack tightly into a jar with the liquid and leave out of the fridge for 1–2 weeks; when the cabbage is pale yellow and sour, move it to the fridge, where it keeps for weeks and even months.
- The optimal salt concentration is 2.5%, and you can go down to 2% but no lower; everything in the jar must be under the liquid, and the jar stands in the shade, not in the sun.
The full recipe: Fermented Cabbage →
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