How to Ferment Cabbage

Use a one-to-one ratio of red and green cabbage to make pink fermented cabbage.

Fermenting cabbage is often done with salt. As the salt draws the moisture out of the cabbage, chemical changes occur that break down the cabbage's enzymes. Fermented cabbage is commonly used to make sauerkraut and kimchi. Although the scientific process of fermentation is complex, fermenting cabbage is an activity that can be done at home.

Things You'll Need

• Cabbage
• Chef's knife
• Large bucket
• Kosher salt
• Plate
• Brick
• Aluminum Foil

Instructions

1. Cut the cabbage into strips using a chef's knife. Put the cabbage into a large bucket.

2. Sprinkle kosher salt onto the cabbage. Use 2 tbsp. of salt for each head of cabbage. Put on a pair of rubber gloves and toss the cabbage with your hands until the salt is evenly incorporated.

3. Put a plate on top of the cabbage. Wrap a brick with aluminum foil and put it on top the plate to weigh it down. The aluminum foil keeps dirt from the brick from getting into the cabbage and prevents the plate from being scratched. The brick puts weight on the salted cabbage which helps draw moisture out of the cabbage. The resulting liquid is a brine that aids the cabbage in fermentation while preventing it from spoiling.

4. Cover the bucket with a clean towel.

5. Put the bucket in a cool, dry area such as a basement or unused bathtub. Let the bucket sit for 24 hours. Remove the towel and look into the bucket. If the amount of brine does not cover the cabbage, add salt water to cover; mix 1 tbsp. of kosher salt into each cup of water you use. If the brine covers the cabbage, do not add salt water.

6. Cover the bucket with the towel and let the cabbage ferment for two to three weeks.

References

• Wild Fermentation; Making Sauerkraut is Easy; Sandor Ellix Katz
• Merriam-Webster: Fermentation