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Garlic-Fermented Cabbage

Tangy Garlic-Fermented Cabbage for Probiotic Bliss

Discover the vibrant flavors of Garlic-Fermented Cabbage, a nutritious dish packed with probiotics that enhances any meal.
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Prep Time 20 minutes
Fermentation Time 7 days
Total Time 7 days
Servings: 4 cups
Course: Salad
Cuisine: Fermented, Probiotic, Side Dish
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 head Fresh green cabbage Opt for tight-leaved types for best flavor.
  • 5-10 cloves Garlic Choose firm, fragrant bulbs for robust flavor.
For the Brine
  • 1 tablespoon Non-iodized salt Sea salt is essential for fermentation.
  • 2 cups Filtered water Use to avoid chlorine.
Optional Add-ins
  • 1 tablespoon Dill Try it for an aromatic twist.
  • 1 teaspoon Red pepper flakes Adjust amount for heat.

Equipment

  • Mixing Bowl
  • Sharp knife or mandoline
  • sterilized jars

Method
 

Step-by-Step Instructions
  1. Remove any damaged outer leaves from the cabbage, rinse under cool water, slice into quarters, and shred finely.
  2. Peel and slice garlic cloves thinly for maximum aroma.
  3. In a bowl, combine the shredded cabbage, sliced garlic, and salt. Mix thoroughly.
  4. Massage the mixture for about 5 to 10 minutes until juices are released.
  5. Pack the mixture into sterilized jars, pressing down firmly to remove air pockets.
  6. Cover jars with breathable lids and let ferment at room temperature for about one week.
  7. Once desired tanginess is reached, transfer to the refrigerator.

Nutrition

Serving: 1cupCalories: 50kcalCarbohydrates: 12gProtein: 1gSodium: 500mgPotassium: 200mgFiber: 3gSugar: 2gVitamin A: 5IUVitamin C: 30mgCalcium: 4mgIron: 2mg

Notes

Taste test after three days to monitor fermentation progress. Store in the fridge for up to two months.

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