Whole30 Homemade Sour Cabbage
Dive into the tangy, probiotic-rich world of **Whole30 Homemade Sour Cabbage**, a simple and satisfying fermented cabbage recipe perfect for clean eating enthusiasts. Made with just four wholesome ingredients—crisp green cabbage, sweet carrots, non-iodized salt, and water—this nutrient-packed side dish is not only Whole30-compliant but also brimming with gut-friendly goodness. With a hands-on prep time of just 30 minutes, this recipe relies on natural fermentation, unlocking bold, mouth-puckering flavors over 1 to 4 weeks. Whether you use it to top salads, complement roasted meats, or simply enjoy it as a snack, this homemade sour cabbage is pure, unprocessed, and endlessly versatile. Perfect for those seeking a healthy, DIY alternative to store-bought sauerkraut! **Keywords:** Whole30 sour cabbage, homemade fermented cabbage, clean eating recipes, gut health, DIY sauerkraut.
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 1 large Carrot
- 1.5 tablespoons Non-iodized salt
- 4 cups Water
Instructions
1. Remove the outer leaves of the cabbage and set aside. Thinly slice the cabbage and place it in a large mixing bowl.
2. Peel and grate the carrot, then add it to the bowl with the sliced cabbage.
3. Sprinkle the non-iodized salt over the cabbage and carrot mixture. Begin to massage the vegetables with your hands, squeezing and tossing them for about 10 minutes, until they start to release liquid and become slightly softened.
4. Pack the cabbage mixture tightly into a clean, non-metallic container or fermentation jar, pressing down as you go to remove any air pockets.
5. Pour the naturally released brine over the cabbage mixture, ensuring it is completely submerged. If necessary, add a little of the additional water to keep the cabbage covered.
6. Use the reserved outer cabbage leaves to cover the packed cabbage mixture, then place a small, clean weight or a sterilized jar filled with water on top to keep the cabbage submerged.
7. Seal the container with a lid or a breathable material like a cloth secured with a rubber band to allow gases to escape while preventing contaminants from entering.
8. Store the container at room temperature, ideally between 65-75°F (18-24°C), avoiding direct sunlight. Allow the cabbage to ferment for 1 to 4 weeks, tasting weekly to check for desired sourness.
9. Once fermented to your liking, transfer the sour cabbage to the refrigerator to slow fermentation. Stored properly, it will keep for several months.
Nutrition Facts
Calories |
111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.5 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10041 mg | 437% | |
| Total Carbohydrate | 25.8 g | 9% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 13.4 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 751 mg | 16% | |
*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.
