Low Carb Homemade Sour Cabbage
Transform your meals with the zesty tang of **Low Carb Homemade Sour Cabbage**, a fermented delicacy that’s as nutritious as it is flavorful. Made with just four simple ingredients—crisp green cabbage, coarse sea salt, aromatic caraway seeds, and water—this keto-friendly recipe embraces traditional fermentation techniques to create a probiotic-rich side dish that’s perfect for gut health. Requiring minimal prep time and zero cooking, this easy homemade sauerkraut alternative is a delicious accompaniment to grilled meats, sausage dishes, or salads, adding a bold, savory crunch to any low-carb meal. Ready in as little as one week, this customizable recipe allows you to control the level of sourness, delivering the perfect tangy punch to suit your taste. Healthy, additive-free, and packed with natural goodness, this sour cabbage deserves a spot in your weekly meal prep!
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 3 tablespoons Coarse sea salt
- 1 teaspoon Caraway seeds
- 500 milliliters Water
Instructions
Remove the outer tough leaves of the cabbage. Rinse the cabbage under cold water and pat it dry.
Cut the cabbage into quarters and remove the core. Thinly slice the cabbage into fine shreds using a sharp knife or a mandoline.
In a large mixing bowl, combine the sliced cabbage and coarse sea salt. Massage the salt into the cabbage using your hands for about 10 minutes. This process will help draw out moisture from the cabbage.
Once the cabbage has released some of its moisture and appears glossy, add the caraway seeds and mix well.
Pack the cabbage tightly into a clean, large glass jar or a ceramic fermentation crock. Press down firmly to remove any air pockets.
Pour the water over the cabbage to ensure it is completely submerged. It's important that the cabbage remains under the water to ferment properly.
Place a weight or a small, clean rock on top of the cabbage to keep it submerged. If using a mason jar, you can also use a smaller jar filled with water as a weight.
Cover the jar with a clean cloth and secure it with a rubber band or string. This allows air to circulate while keeping dust and bugs out.
Set the jar in a cool, dark place (around 65°F to 75°F) for about 1 to 3 weeks, depending on your preference for sourness.
Check the cabbage every few days to ensure it stays submerged and remove any scum that may form on the surface.
Once the cabbage has reached the desired level of sourness, move the jar to the refrigerator to slow down the fermentation process.
Serve the sour cabbage chilled as a side dish or incorporate it into your favorite low-carb meals. Store in the refrigerator for up to several months.
Nutrition Facts
Calories |
94 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.7 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 17537 mg | 762% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 11.0 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 614 mg | 13% | |
*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.
