This fermented cabbage is much simpler to make than kimchi and is still full of beneficial bacteria. Creating your own fermented foods is super satisfying and a great way to get more gut health-boosting microbial goodness into your diet.
Just be sure to sterilize your mason jar thoroughly and grab a pair of food gloves and you’re good to go!
- 1 large Chinese cabbage, or 2 smaller ones.
- 3 carrots
- 1 teaspoon Sichuan chili flakes
- 4 cloves garlic
- 6 green onions
- 4 cups brining liquid (3 tablespoons kosher salt dissolved in 4 cups filtered water)
- Sterilize a large mason jar.
- Clean and roughly chop the cabbage into 1-inch thick strips.
- Place the chopped cabbage in a large bowl and cover with the brining liquid. Cover with a plate to weigh the cabbage down and leave for 30 minutes.
- In the meantime, julienne the carrots into thin matchsticks, mince the garlic, and finely slice the green onions.
- Drain the brining liquid from the cabbage and reserve it for later.
- Add the carrots, onions, garlic, and chili flakes to the cabbage.
- Put on food cloves and massage the mixture for 5-10 minutes until it starts to release juices.
- Pack the cabbage mixture into the jar, packing it down hard with your fist.
- Top with the brining mixture until all the veggies are submerged in liquid.
- Leave out at room temperature and out of direct sunlight for 5-7 days. ‘Burp’ the jar each day by opening the lid to release the pressure.
- Taste the cabbage on day 5. If it’s sour enough then you can pop it in the refrigerator, ready to enjoy. If you prefer a tangier flavor, leave it out for a few more days.