Heart-Healthy Homemade Sour Cabbage
Discover the tangy delight of **Heart-Healthy Homemade Sour Cabbage**, a gut-friendly, nutrient-packed side perfect for boosting your meals! This recipe combines the natural sweetness of green cabbage and carrot with the subtle aromatics of juniper berries and caraway seeds for a flavor that’s as vibrant as it is wholesome. With no cooking required, this fermented dish is a probiotic powerhouse that supports digestion and heart health. The simple, time-tested process involves just a handful of ingredients and a little patience, resulting in a crisp, zesty addition to salads, sandwiches, or hearty dinners. Whether you’re new to fermentation or a seasoned pro, this easy sour cabbage recipe is a must-try for anyone looking to embrace delicious, homemade wellness!
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Recipe Information
Ingredients
- 1 large head green cabbage
- 1 large carrot
- 6 cups filtered water
- 2 tablespoons sea salt
- 1 teaspoon juniper berries
- 1 teaspoon caraway seeds
Instructions
Begin by peeling away the outer leaves of the cabbage. Rinse and set the best leaf aside to use later as a cover for the cabbage during fermentation.
Quarter the cabbage and remove the core. Shred the cabbage finely using a mandoline slicer, sharp knife, or a food processor.
Peel the carrot and grate it using a coarse grater and add it to the shredded cabbage.
In a large mixing bowl, combine the shredded cabbage and grated carrot with the sea salt. Use your hands to mix and massage the ingredients thoroughly to release the cabbage's natural juices. This will take about 5-10 minutes.
Sterilize a large, wide-mouth glass jar or a ceramic crock by washing it with hot water and soap, then rinsing thoroughly with boiling water.
Add the juniper berries and caraway seeds to the bottom of the jar or crock.
Pack the cabbage mixture into the jar or crock, pressing down firmly with a tamper or your fist after each addition to eliminate air bubbles. Leave about 1-2 inches of space at the top.
Pour in any liquid from the mixing bowl over the packed cabbage. If necessary, add filtered water to cover the cabbage completely.
Take the reserved cabbage leaf, fold it to fit inside the jar, and place it on top of the packed mixture. This will help keep the shredded cabbage submerged.
Use a fermentation weight or a small, sterilized plate to weigh down the cabbage and keep it submerged in the liquid.
Cover the jar or crock with a cloth or a non-reactive lid to protect it from dust and insects while allowing gases to escape as fermentation occurs.
Store the jar at room temperature, ideally between 65-70°F (18-21°C), in a dark place such as a cupboard or pantry for about 1-3 weeks, depending on your sourness preference. Check daily to ensure cabbage remains submerged, adding more filtered water if necessary.
After the fermentation period, taste to check if desired sourness is reached. Once ready, transfer the sour cabbage into smaller jars, seal tightly, and store in the refrigerator. It will keep for several months.
Nutrition Facts
Calories |
125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.8 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14054 mg | 611% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 13.4 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 783 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
