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Fermented cabbage blends preparation steps with ingredients

Fermented Cabbage Blends: The Complete Guide to Traditional and Modern Variations

  • Author: John Pace
  • Total Time: 21 days
  • Yield: 1 large jar (about 1.5 liters) 1x
  • Diet: Vegan

Description

A complete guide to creating traditional and modern fermented cabbage blends — tangy, crunchy, and loaded with probiotics for better gut health.

Ingredients

Scale
  • 1 medium head of cabbage (green, red, or Chinese)
  • 2–3 carrots, shredded
  • 1 small beet, grated (optional)
  • 2–3 radishes, sliced thin
  • 2–3 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1–2 tsp caraway seeds or chili flakes (depending on style)
  • Non-iodized salt (2–2.5% of total vegetable weight)
  • Filtered water (if needed)

Instructions

  1. Clean and sanitize all your equipment thoroughly.
  2. Remove outer cabbage leaves, saving a few clean ones to cover your ferment later.
  3. Shred the cabbage into 3/8–1/2 inch strips and prep all additional vegetables similarly.
  4. Combine cabbage and other vegetables in a large bowl and sprinkle evenly with salt (2–2.5% of total weight).
  5. Massage the vegetables for 15–30 minutes until they release enough liquid to cover them.
  6. Pack the mixture tightly into a clean jar or fermentation crock, ensuring vegetables are fully submerged in brine.
  7. Use reserved cabbage leaves to cover the surface and weigh down the veggies to keep them under the liquid.
  8. Cover loosely and ferment at 65–72°F.
  9. During days 1–3, bubbles and a light tangy aroma should appear.
  10. From days 4–14, flavor deepens — taste daily after day 7 to find your preferred tanginess.
  11. By days 15–21, your fermented cabbage blend will be mature, crisp, and deliciously sour.
  12. Transfer to the refrigerator to slow fermentation and store for up to 6–12 months.

Notes

Experiment with global variations: add caraway and apples for a German touch, chili and garlic for Korean spice, or carrots and beets for an Eastern European twist. Keep vegetables submerged and use fresh produce for the best texture.

  • Prep Time: 45 minutes
  • Cook Time: 0 minutes
  • Category: Fermentation
  • Method: Lacto-Fermentation
  • Cuisine: Global

Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 10
  • Sugar: 1g
  • Sodium: 150mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 1g
  • Protein: 0g
  • Cholesterol: 0mg

Keywords: fermented cabbage, sauerkraut, kimchi, probiotics, gut health, fermentation guide

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Find it online: https://www.pedrorecipes.com/fermented-cabbage-blends/