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Dry Fermenting Cabbage And Wet Fermenting Vegetables
by Nanny Bubby
I first discovered fermenting from my gardening mentor @organizerBrenda. I am a fan of Dr. Zach Bush, as well, and heard him talking incessantly about how healthy fermented fruits and vegetables are. Then I began doing research on our ancestry food chain wondering what our human ancestors ate during the dead of winter. What I discovered is that they fermented fruits and veggies during the harvest of the fall and ate them all winter. What is surprising is how unbelievably easy it is. BTW, fermented vegetables are the easiest way to heal your gut. No probiotics needed if you are eating fermented. 1-2 servings a day and you are enriching your gut lining and getting good and healthy. During the Covid lockdown, we were really cautious about eating lots of sauerkraut, (no one was hoarding sauerkraut, so it was plentiful to purchase) to keep our immune system and guts strong and healthy.
Total Time:45 minutes
- 1 cabbage sliced quartered and then sliced thin
- 2 Tbsp. Himalayan Pink Salt or Kosher Salt
- 1 outer leaf of cabbage cut round the size of the top of a lid
Wet Fermenting Vegetables
- 2 c. filtered water
- 2 Tbsp. Himalayan Pink Sea Salt or Kosher Salt
- Chop or shred cabbage. Place in a large ceramic or glass bowl and sprinkle with salt. Combine well with your hands until all the cabbage has been coated with the salt.
- Let the mixture sit for about 1/2 hour. This allows the salt to pull the juices out of the cabbage.
- After 1/2 hour or so (you can let it sit for hours), massage the cabbage with clean hands. Massage until the juice begins to drip down to the bottom of the bowl (about 5 minutes).
- Pack the wilted cabbage down into your canning jars. Tightly pack it in as well as you can. Make sure There is space between the top of the cabbage and the rim of the jar.
- Cut one of the outer leaves of the cabbage in a circle about the size of the lid. Using one of the clean, outer leaves of the cabbage, lay it on top and press the cabbage below the surface of the water. You might need to weight it with a clean rock or buy a fermenting weight.
- Screw your lid on tightly keep in a cool dark place for 2-5 weeks.
- Tip: It is normal to see bubbles, white scum, or foam on top during the fermentation. You shouldn’t see any actual mold, though. If you do, scrape it off the top, and make sure all the rest of the cabbage is fully submerged. All cabbage below the brine level should still be fine.
Wet Fermenting Vegetables
- Use any Vegetables of your choice. Some ideas are: carrots, garlic, cauliflower, lemons, radishes, just be creative.
- Fill your jar tightly with all of our veggies and herbs. Pour the salted water over the top of the veggies and fill the jar to the top. Place your lid on tightly and store in a cool dark place for 10 – 14 days. It is normal for the water to get cloudy and for it to bubble. If it gets moldy, air has gotten inside. Once opened, place in the refrigerator.