Quick Fermented Red Cabbage
Method
Salt the cabbage: Place the shredded cabbage in a large bowl and sprinkle evenly with the salt. Massage firmly with clean hands for 5–7 minutes until the cabbage becomes glossy and releases plenty of liquid.
Add the flavour: Mix in the caraway seeds, coriander, garlic and dill. The cabbage should be moist enough to produce its own brine.
Pack the jar: Transfer the cabbage to a clean glass fermentation jar, pressing it down firmly with a clean utensil after each handful. Make sure the cabbage is completely submerged beneath its liquid. Leave at least 2–3 cm of space at the top.
Ferment: Cover with a fermentation lid or loosely secured clean lid. Leave at room temperature, away from direct sunlight, for 2–4 days. Check daily and press the cabbage below the brine if necessary. A pleasantly sour aroma and flavour indicate fermentation.
Refrigerate: Once the desired flavour is reached, stir in the lemon juice, seal the jar and refrigerate. Keep the cabbage submerged in brine and use clean utensils when serving.
Vegan option: Naturally vegan — no substitutions needed. This vibrant fermented cabbage brings a bright, naturally tangy contrast to rich grain bowls, roasted vegetables and vegetarian mains. Caraway, coriander, garlic and dill give it much more character than ordinary sauerkraut, while the fermentation makes it a perfect fit for the book's gut-friendly chapter.
Nutrition Facts
Per serving
