How to make SOUR CABBAGE | MY OWN VERSION | MARGELYN MOLDOVAN

cabbage

🥗Healthier: kale

💰Cheaper: green cabbage

Kale offers similar nutritional benefits and is often more affordable.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt can enhance flavor without added processing.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: anise seeds

Fennel seeds provide a similar flavor profile.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note.

Remove outer leaves from the cabbage and discard them.

Cut the cabbage into quarters and remove the core.

Slice the cabbage into thin strips.

In a large bowl, combine the sliced cabbage with salt and mix well.

Add caraway seeds, bay leaves, and crushed garlic to the cabbage mixture.

Pack the cabbage tightly into a clean fermentation jar or crock.

Pour in water to cover the cabbage completely.

Place a weight on top to keep the cabbage submerged.

Cover the jar with a cloth to allow airflow while keeping dust out.

Let the cabbage ferment at room temperature for 1-4 weeks, checking periodically.

Taste the cabbage after a week and continue fermenting until desired sourness is achieved.

Once fermented, transfer to the refrigerator to slow down fermentation.

Cooking Techniques

Spice Level: