Keto Homemade Sour Cabbage
Transform your kitchen into a fermentation haven with this flavorful and keto-friendly homemade sour cabbage recipe! Perfect for anyone following a low-carb lifestyle, this tangy and probiotic-rich treat is made by fermenting fresh green cabbage with sea salt, apple cider vinegar, mustard seeds, and caraway seeds. Not only does this recipe deliver bold flavors, but it also boasts gut-healthy benefits thanks to natural fermentation. With just 30 minutes of prep and a hands-free fermentation period, you’ll have a versatile condiment that pairs perfectly with keto meals like grilled meats, sausages, or as a crunchy topping for salads. Ideal for batch cooking, this sour cabbage keeps fresh for months, making it a go-to pantry staple for health-conscious food enthusiasts.
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Recipe Information
Ingredients
- 2 heads green cabbage
- 3 tablespoons sea salt
- 4 cups water
- 0.5 cups apple cider vinegar
- 1 teaspoon mustard seeds
- 1 teaspoon caraway seeds
Instructions
Remove the outer leaves from the cabbage heads and set them aside. Cut the cabbage into quarters and remove the core.
Shred the cabbage finely using a sharp knife or a mandoline slicer.
In a large bowl, combine the shredded cabbage with salt. Massage the salt into the cabbage using your hands for about 5-10 minutes until the cabbage begins to release its juices.
Add mustard seeds and caraway seeds to the cabbage and mix well.
Prepare a large glass or ceramic jar with a wide mouth. Pack the cabbage mixture tightly into the jar, pushing it down firmly after each addition to release more liquid.
Once all the cabbage is packed into the jar, pour in apple cider vinegar. Add enough water to cover the cabbage completely, leaving at least 2 inches of space at the top of the jar.
Place a whole cabbage leaf on top to prevent the shredded cabbage from floating. Weigh it down with a clean glass weight or small jar filled with water.
Cover the jar with a clean cloth or cheesecloth, secured with a rubber band or string to allow for air circulation.
Store the jar in a cool, dark place for about 1-3 weeks. Check it daily to ensure the cabbage remains submerged and skim off any scum if it appears.
Taste the sour cabbage after one week. When it reaches your desired level of tanginess, seal the jar with a lid and transfer it to the refrigerator, where it will continue to develop flavor slowly and stay fresh for several months.
Nutrition Facts
Calories |
220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 21084 mg | 917% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 22.6 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1304 mg | 28% | |
*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.
