Effortless Fermented Cabbage with Ginger and Garlic

1Ingredients

• 1 medium head (approx 2 lbs)Green Cabbage
• 2 tablespoonsNon-iodized Sea Salt
• 2 inches, peeled and gratedFresh Ginger
• 4 cloves, mincedGarlic
• 0.5 cup (optional, if needed)Filtered Water

2Instructions

1. 1

   Prepare the cabbage: Remove any bruised or discolored outer leaves from the cabbage. Quarter the cabbage head, carefully cut out the tough core, then thinly slice or shred the cabbage into fine strips. Place all the shredded cabbage into a very large, clean mixing bowl.

   ⏱ 5 min
2. 2

   Salt the cabbage: Sprinkle the non-iodized sea salt evenly over the shredded cabbage. Using clean hands, vigorously massage the salt into the cabbage for 8-10 minutes. The cabbage will begin to soften significantly and release a substantial amount of liquid, forming its own brine.

   ⏱ 10 min
3. 3

   Add aromatics: Once the cabbage has softened and released its brine, add the grated fresh ginger and minced garlic to the bowl. Mix thoroughly with your hands to ensure the ginger and garlic are evenly distributed throughout the cabbage.

   ⏱ 2 min
4. 4

   Pack into jars: Tightly pack the cabbage mixture into clean, sterile glass jars (pint or quart size work well), pressing down firmly with your fist or a blunt tool. Ensure the cabbage remains completely submerged under the brine it created. If the liquid doesn't fully cover the cabbage, add a small amount of filtered water until everything is submerged.

   ⏱ 5 min
5. 5

   Ferment: Place a smaller jar or a dedicated fermentation weight on top of the cabbage inside each jar to keep it pressed below the brine. Loosely cover the jars with lids (to allow gases to escape, or use airlock lids). Store the jars at room temperature (ideally 65-75°F or 18-24°C) away from direct sunlight for 5-14 days. "Burp" the jars daily by briefly opening the lid to release built-up gases, then re-seal loosely.

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6. 6

   Taste and store: Begin tasting the fermented cabbage after 5 days. Once it reaches your desired level of tanginess and preferred texture, remove the fermentation weights, secure the lids tightly, and transfer the jars to the refrigerator. Refrigeration slows down the fermentation process, and the fermented cabbage will keep well for several weeks to months.

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