Crispy Cabbage fermented salad

Crispy Cabbage Fermented Salad.

Ok, so this is kind of sauerkraut……but so many people hate sauerkraut so I used a different name because this is delicious!  (Apolgies to all who love sauerkraut!!)

Makes 4 pints


1 medium green cabbage chopped small

1 Tablespoon herbs or spice

¼ cup whey or 1 extra teaspoon sea salt

1 Tablespoon sea salt.


Mix ingredients in a bowl. (You can pound them for 10 minutes to release their juices, but I never bother!) Pack into 4 clean pint jars leaving 1 cm headspace. Add filtered water to cover. Try to keep the vegetables submerged under the water – I cut out circles of plastic or foil and press them into the jars before putting on the lid and this helps.

Store away from direct sunlight, it will be ready to eat in about 3 days although you can leave it longer. Once opened, use within 2 or 3 days if not using a fridge, it may last longer in the fridge. The liquid makes a delicious, refreshing and super healthy drink. Use neat or diluted with water to taste.

From Fermentation for Beginners: The Step-by-Step Guide to Fermentation and Probiotic Food, published by Drakes Press, chapter 5


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