How to Ferment Cabbage

Fermented cabbage, also known as sauerkraut, is a delicious and nutritious way to preserve cabbage and other vegetables. It's a great source of probiotics, vitamins, and minerals, and it's also easy to make at home.

Here's a simple recipe for fermented cabbage:

Ingredients:

- 5 pounds of cabbage, cored and thinly sliced

- 1 tablespoon of sea salt

- 2 tablespoons of caraway seeds (optional)

Instructions:

1.) In a large bowl, combine the cabbage, salt, and caraway seeds (if using). Use your hands to massage the cabbage and salt together for 5-10 minutes, until the cabbage has wilted and released some of its juices.

2.) Pack the cabbage into a clean, glass jar. Make sure to press down on the cabbage so that it's tightly packed.

3.) Cover the jar with a piece of cheesecloth or a paper towel, and then secure it with a rubber band or string.

4.) Place the jar in a cool, dark place (between 60-70 degrees Fahrenheit is ideal). Let it ferment for 2-4 weeks, or until the cabbage has softened and has a sour taste.

5.) Once the cabbage is fermented, it's ready to eat! You can store it in the refrigerator for up to 6 months.

Here are some tips for fermenting cabbage:

- Use fresh, organic cabbage for the best flavor.

- Make sure to use a clean, glass jar. Avoid using metal or plastic containers, as these can react with the acids in the cabbage and affect the taste.

- Keep the cabbage tightly packed in the jar to prevent spoilage.

- If you see any mold forming on the surface of the cabbage, discard it immediately.

Fermented cabbage is a delicious and versatile food that can be enjoyed in a variety of ways. You can add it to salads, sandwiches, soups, stews, or eat it on its own as a healthy snack.