Low Sodium Homemade Sour Cabbage
Discover a healthier twist on a traditional favorite with this Low Sodium Homemade Sour Cabbage recipe! This fermented delight combines thinly sliced green cabbage and grated carrots, infused with a subtle tang from white vinegar and aromatic caraway seeds. Unlike store-bought versions, this recipe eliminates excess salt, making it perfect for those seeking a low-sodium option without sacrificing flavor. With a simple fermentation process that requires just a few pantry staples, this homemade sour cabbage becomes deliciously tangy over 7 to 14 days, creating a nutrient-packed side dish or condiment that’s rich in probiotics. Perfect for garnishing sandwiches, topping sausages, or as a vibrant addition to salads, this low-sodium sour cabbage is a wholesome and versatile kitchen staple.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium heads Green cabbage
- 2 medium Carrot
- 8 cups Water
- 1 cup White vinegar
- 2 teaspoons Caraway seeds
Instructions
Remove the outer leaves from the cabbages and discard them. Cut the cabbages into quarters and remove their cores.
Thinly slice the cabbage quarters using a sharp knife, mandoline slicer, or food processor to achieve even shreds.
Peel the carrots and grate them using the largest holes on a box grater or a food processor.
In a large mixing bowl, combine the chopped cabbage and grated carrot.
Place the cabbage and carrot mixture into a large fermentation container or a clean, food-safe bucket.
Boil 8 cups of water and allow it to cool slightly until warm, then mix in the white vinegar.
Pour the vinegar-water solution over the cabbage and carrot mixture in the container, ensuring all components are submerged.
Sprinkle the caraway seeds evenly over the mixture.
Place a clean plate or glass weight over the cabbage to keep it submerged under the liquid to prevent mold.
Cover the container with a clean towel or cloth to allow airflow while protecting it from dust and debris.
Allow the mixture to ferment at room temperature, away from direct sunlight, for about 7 to 14 days. Taste periodically to achieve your desired level of sourness.
Once fermented to your liking, transfer the sour cabbage into sterilized glass jars and refrigerate. It will continue to mature and can be stored unopened for up to 6 months in the fridge.
Nutrition Facts
Calories |
273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.6 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 257 mg | 11% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 26.2 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 475 mg | 37% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1688 mg | 36% | |
*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.
