Fermentation tips: Enjoy homemade cabbage in just 3 days

Quick-fermented pickles are a fast way to add a tangy side to your meal. The short fermentation time keeps the vegetables crunchy while giving them a distinctive sour flavor. You can prepare not only cucumbers or cabbage this way, but also zucchini, radishes, cauliflower, broccoli, and beets. Make sure to add your favorite herbs and spices for more flavor and a unique character.

Choosing the right cabbage is crucial for making delicious fermented cabbage. The late varieties of white cabbage work best, as they are dense and full of juice, but you can also try it with young cabbage. Make sure it comes from organic farming, where no artificial fertilizers or pesticides are used. The fermentation process requires the right amount of salt to aid in fermentation.

Shredded cabbage should be completely submerged in brine to prevent spoilage. For quick-fermented pickles, they should be covered with a solution of water and salt. The cabbage does not need to be soaked in brine, as the pressed leaves release enough water. Regularly remove foam and impurities from the surface of the brine.

After three days of fermentation, check the taste of the cabbage. To stop further fermentation, seal the jar and place it in the refrigerator. Consume within one week.

Ingredients:

• 2.2 lbs cabbage
• 0.25 oz rock salt
• a bunch of dill
• 2 cloves of garlic
• optional: 1-2 carrots, a handful of caraway seeds

Recipe:

1. Remove outer leaves, cut out the core, wash the cabbage, and shred it into smaller pieces. Sprinkle with salt and mix.
2. Add chopped dill and garlic, and if desired, add grated carrot and caraway seeds. Let it sit for 2 hours to release juices.
3. Then transfer to a large jar, press down with a wooden spoon, and lightly cover, leaving a small air gap.
4. Leave at room temperature for 3 days.