White cabbage sliced into thin ribbons, kneaded by hand with salt until it releases liquid, packed into a jar under its own liquid and fermented at room temperature until sour (sauerkraut); no brine and no vinegar.
Put the cabbage in a large bowl, sprinkle the salt over it and knead by hand for 5 minutes, until the cabbage softens and releases liquid.
Bowl
💡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.
4
Pack the cabbage tightly into a clean jar, with the liquid it released, until it is completely covered by liquid.
Jar
💡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.
5
Close and leave at room temperature, away from the sun, 7–14 days, until the cabbage is as sour as you like.
6
Move to the fridge.
Refrigerator
63calories
3 gprotein
8 gcarbs
0 gfat
● protein 27%● carbs 68%● fat 5%
Per serving (256 g), of 4 servings
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Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
Jar· Also works: Storage container (None)
By the steps, as the recipe is built now: another version or addition can change the list.
⚙️ What you can change
Possible additions: Nigella seeds · Whole cumin · Fridge storage time (a month) · Grated carrot · Cabbage rests in salt (hours) (2–3) · Garlic in the paste · Ginger in the paste · Hot paprika in the paste · Fish sauce in the paste · Sugar in the paste · Green onion · Short fermentation (hours) (24) · Soy sauce in the paste · Ready to eat after time in the fridge (3–5 days)
The cut: into thin ribbons
Kneading time (minutes): 5
Fermentation days: 7–14
Rinsing after salting: twice in water and squeeze out the water well
