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Preparation time: 20 min

Difficulty: easy


  • 1 small red cabbage

  • ½ apple

  • ½ small onion

  • salt*

Canning tools:

  • glass jar with a lid

  • fermentation weight or freezer bag

  • scale

*Calculation of salt: weigh the sliced or grated cabbage. Multiply the cabbage weight by 0.02 and this is how you get the amount of salt you need. (cabbage weight) x (0.02) = (amount of salt).

Thinly slice or grate the cabbage, apple, and onion. Mix everything in a bowl and add the required amount of salt. Use your hands to massage and squeeze the cabbage until it releases liquid (brine), from 2-5 minutes.

Transfer the contents into a clean glass jar and push the cabbage towards the bottom until it is submerged under the brine. Use the fermentation weight to weigh down the cabbage and cover the jar. The lid should be only lightly placed on the jar leaving room for the gases that formed during the fermentation process to be released. You can also use a freezer bag instead of the weight. Fill the ¼ of the bag with water and place it on the cabbage. This allows the cabbage to stay under the brine which prevents molding.

Leave the jar at room temperature between 7 and 21 days. Over time, you will notice bubbles in the jar. This means that CO2 is being released, which is an indicator that fermentation is taking place.

The fermentation process of the cabbage takes a different amount of time, depending on the room temperature. Fermentation is faster when the room is warmer.

After about 10 days, taste the cabbage. If you like the flavor, you may finish the fermentation process, otherwise, leave it to ferment for a bit longer.

When you get the desired flavor, tightly close the jar and save it in the fridge.

Add the fermented cabbage to salads, use it as a side dish, or eat it with home-made bread and lentil tartar.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.


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