What is Fermented Cabbage?

Fermented cabbage is cabbage that has been preserved through a natural fermentation process. Salt draws out moisture from the cabbage, creating a brine that encourages beneficial bacteria to grow. This results in a tangy, crunchy, and flavorful vegetable that is rich in probiotics and perfect for adding to a variety of dishes.

How Do You Make Fermented Cabbage at Home?

To make fermented cabbage, shred fresh cabbage and massage it with salt until it releases liquid. Pack the cabbage tightly into a clean jar, ensuring it is submerged in its brine. Cover loosely and let it ferment at room temperature for 7–14 days, tasting periodically until it reaches your preferred level of tanginess.

Can Fermented Cabbage Be Prepared in Advance?

Yes! Fermented cabbage can be made in advance and stored in the refrigerator for weeks or even months. Once it reaches the desired flavor, move the jar to the fridge to slow further fermentation. This makes it a convenient, ready-to-eat addition to meals whenever you need it.

How Long Will Fermented Cabbage Last?

Properly stored fermented cabbage lasts 2–3 months in the refrigerator, sometimes longer. Make sure the cabbage stays fully submerged in its brine and check for freshness before eating. Its flavor will continue to develop over time, becoming more complex and tangy.

5 Quick Fermented Cabbage Recipes Ready in Just 20 Minutes

Name: Fermented Cabbage recipe
Prep time: 20 min
Cook time: PT-491928H47M47S
Total time: PT-491928H47M47S
Cuisine: Traditional
Ingredients: 1 medium green cabbage (about 2–2.5 lbs); 1½ tablespoons non-iodized salt (sea salt or kosher salt)

Description

A traditional fermented cabbage recipe made with simple ingredients and time-honored technique.

Ingredients

1 medium green cabbage (about 2–2.5 lbs)

1½ tablespoons non-iodized salt (sea salt or kosher salt)

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Instructions

Prepare the cabbage
Remove outer leaves, core the cabbage, and slice thinly. Consistent slicing helps even fermentation.
Salt and massage
Place cabbage in a large bowl and sprinkle with salt. Massage firmly for 5–10 minutes until liquid releases.
Pack tightly
Transfer cabbage and its liquid into a clean glass jar. Press down firmly so cabbage is fully submerged.
Weigh it down
Use a fermentation weight or a small jar to keep cabbage below the brine.
Cover and ferment
Loosely cover and leave at room temperature (65–72°F).
Wait and taste
Begin tasting after 5 days. Fermented cabbage is ready when it’s tangy, crisp, and pleasantly sour.

Pro tip: Skim off any harmless white yeast that forms on top—this is normal.

Notes:
Store refrigerated once desired flavor is reached.

Prep Time: 20 minutes
Cook Time: Ferment Time: 7–14 days
Category: Fermented Foods
Method: Fermentation
Cuisine: Traditional