Remove any damaged outer leaves from the cabbage. Keep one clean whole leaf aside—you can use it later to cover the cabbage.
Cut the cabbage into quarters, remove the hard core, and finely shred the cabbage into thin strips.
Grate the carrot and set it aside.
Step 2: Combine everything
Place the shredded cabbage and grated carrot in a large, very clean bowl.
Sprinkle the 20 g of salt evenly over the vegetables. If you’re adding peppercorns, caraway seeds, or other optional ingredients, add them now.
Step 3: Massage the cabbage
This is the important part.
Using clean hands, firmly massage and squeeze the cabbage and carrot for about 5–10 minutes.
The cabbage will gradually soften and release liquid. Keep working it until the vegetables feel noticeably softer and there is plenty of juice at the bottom of the bowl.
You should be able to squeeze a handful and see liquid come out.
Step 4: Pack the jar
Use a very clean glass jar or fermentation crock.
Pack the cabbage into the jar a handful at a time, pressing firmly after every addition. The goal is to eliminate air pockets and make sure the cabbage is covered by its own brine.
Leave several centimeters of empty space at the top because fermentation produces bubbles and the liquid may rise.
Pour any remaining cabbage juice from the bowl into the jar.
Step 5: Keep the cabbage submerged
Place the reserved cabbage leaf over the shredded cabbage and press it down.
The cabbage should remain completely below the liquid during fermentation. If necessary, use a clean fermentation weight or another suitable clean weight to keep it submerged.
Do not tightly seal the jar while active fermentation is occurring unless you’re using a fermentation vessel designed to release pressure.
Step 6: Ferment at room temperature
Place the jar somewhere away from direct sunlight at a moderate room temperature.
You may begin seeing bubbles within the first day or two. This is a normal sign of fermentation.
For a relatively mild, crisp cabbage, begin tasting around day 3. If you prefer a stronger sour flavor, continue fermenting for another day or two.
The exact timing depends on temperature, cabbage, salt concentration, and personal taste, so 3–5 days isn’t a guarantee for every batch.
Step 7: Refrigerate
Once the cabbage has reached the flavor and acidity you like, transfer it to the refrigerator.
Keep the cabbage submerged under its brine when storing it.
How to Tell When It’s Ready
Your fermented cabbage should have:
- A pleasantly sour, fresh fermented aroma
- A tangy flavor
- A crisp or slightly softened texture
- Visible fermentation bubbles during the active stage
- Cabbage that remains submerged in brine
If you notice fuzzy mold, unusual colors, a rotten smell, or other obvious signs of spoilage, don’t taste it—discard the batch.
How to Serve It
This cabbage is delicious straight from the refrigerator, but it can also be served alongside roasted potatoes, sausages, grilled meats, beans, or hearty soups. A little fresh dill, sunflower oil, or sliced onion can make a simple serving especially good.
The basic ratio is easy to remember: 1 kg cabbage + 100 g carrot + 20 g salt. Once you’ve made one successful batch, you can scale the recipe up or down while keeping the same proportions.
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