Mediterranean Diet Homemade Sour Cabbage
Discover the vibrant flavors of **Mediterranean Diet Homemade Sour Cabbage**, a delightful fermented dish packed with gut-friendly probiotics and aromatic herbs. This simple, no-cook recipe blends thinly shredded green cabbage with coarse sea salt and an irresistibly fragrant brine featuring coriander seeds, fennel seeds, garlic, and dried oregano. Enhanced with bay leaves and naturally fermented for up to four weeks, this tangy creation is perfect as a side dish, salad topping, or a fresh addition to Mediterranean-inspired wraps. Ideal for making ahead, this nutrient-rich sour cabbage stays fresh in the fridge for months, offering a DIY twist to traditional sauerkraut with Mediterranean zest. Its wholesome, plant-based ingredients and easy preparation make it a staple for both health enthusiasts and flavor seekers alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium heads green cabbage
- 3 tablespoons coarse sea salt
- 1 gallon water
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1 teaspoon dried oregano
- 4 garlic cloves
- 3 bay leaves
Instructions
Begin by removing the outer leaves of the cabbages and setting them aside. These will be used later to cover the cabbage in the jar.
Quarter the cabbage and remove the core. Slice the cabbage into thin shreds, approximately 1/8 inch thick.
In a large mixing bowl, combine the shredded cabbage with the coarse sea salt. Using clean hands, massage the salt into the cabbage for about 5 to 10 minutes, until the cabbage becomes soft and releases its juices.
Prepare a glass or ceramic fermentation jar by cleaning and sterilizing it. Avoid using metal as it can interfere with the fermentation process.
Pack the salted cabbage into the jar, pressing it down firmly with your fists or a tamper to eliminate air pockets and ensure the cabbage is submerged in its brine.
Pour the water into a clean bowl and mix in the coriander seeds, fennel seeds, dried oregano, and garlic cloves. Once combined, pour this aromatic brine over the cabbage in the jar.
Place the bay leaves on top to add additional flavor and to help keep the cabbage submerged.
Use the reserved cabbage leaves as a top cover and weight them down with a glass fermentation weight or a small clean stone.
Cover the jar with a clean cloth or a fermentation lid to allow gases to escape while preventing dust or insects from entering.
Store the jar in a cool, dark place at room temperature, ideally between 65°F to 75°F (18°C to 24°C), for 1 to 4 weeks. Taste every few days to reach the level of sourness you prefer.
Once fermented to your liking, transfer the sour cabbage to sealed containers and store them in the refrigerator for up to several months. Enjoy as a side dish, salad, or in Mediterranean-inspired wraps and salads.
Nutrition Facts
Calories |
211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.6 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 17701 mg | 770% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 21.9 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 584 mg | 45% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1302 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.
