How to Use Miso to Ferment Cabbage

Any kind of cabbage, from Chinese to purple, can be used in this recipe.

Fermenting foods has been a means of preserving them for hundreds of years throughout the world, from German sauerkraut to Korean kimchi. While adding a myriad of flavors, fermenting also produces probiotics -- natural bacteria that is good for the digestive system. Miso is a fermented product itself and can be used to ferment other foods, such as cabbage. This adds extra taste to the fermenting cabbage as well as salt.

Things You'll Need

• Ceramic fermenting crock pot
• 1 head cabbage, chopped
• 3 tbsp. miso paste
• Water
• Small bowl
• 2 tsp. sugar

Instructions

1. Ensure the inside of the fermenting pot is clean -- any contamination can cause the fermented cabbage to be off.

2. Place the cabbage in the bottom of the pot, lightly tamping it down.

3. Mix the miso paste with a small amount of water to make it runny. Pour it over the cabbage. Pour enough water over the cabbage to cover it.

4. Place the pressing stones, provided with the pot, on top of the cabbage to press it down. Pour enough water over the top so that the stones are slightly covered.

5. Place the cabbage on the counter, where it will sit at room temperature. Allow it to ferment for a week or more, depending on what you desire and the instructions of the crock's manufacturer.

Tips & Warnings

• Other seasonings or vegetables can be added to the cabbage before it is fermented, such as onions and garlic, for extra flavor.

References

• Living Foods; On Fermented Foods; Tom Billings
• Wild Fermentation; Making Sauerkraut; Sandor Ellix Katz