How to make fermented red cabbage

Step-by-step instructions on how to make fermented red cabbage.

It's really easy and you get some delicious and healthy fermented pickledred cabbage at the end of it.

[carolbates]

This is THE best video I have seen on fermenting, short and concise but absolutely perfect, thank you so much, Carol in Australia

[sifrsifr]

I appreciate how straight forward this has been presented.

[ronromeo]

Great and straight to the point! Thank you

[Eibhlin]

Thank so much for this straightforward video, I like your no fuss approach and that you use the metric system for measurements.

[zenmasterfu]

Great video. Particularly the shot glass suggestion. My wife had cut too much red cabbage for a meal so I decided to ferment the rest, but had no big leaves left. I cut a disc of plastic out of a baby food container and pushed it down with the shot glass. Really massive increase in liquid height above the cabbage.

[rollingstone]

Short and sweet demonstration! Thanks you soooo much. I'm going to try it 😁

[jesussaves]

Super easy and simple, thank you so much! Going to try this for the first time!

[Loribeegardening]

Making this...thank you for the instruction and that salad at the end looked delicious!

[inbark]

Great recipe and very easy to make. I made it today!
I mixed it lightly and let it rest and excrete it's liquids, occasionally stirring with my hands. I then transferred to a sealed jar👍🏻

[k]

Great video. I had to travel a little to have come to your video. "straight to the point" in the comment encouraged me to check out your video. I agree. It's simple and clear!

[qualqui]

Hi Mike, just dropping by again to tell ya, watched your video November 13th and the 14th I made me some YUMMY fermented red cabbage, 12 days later, this November 26th and I see that both jars(small glass jars)had no bubbles so I took out the weight, in my case a rock and the outer leaf, part of the outer leaf was an ugly brown color, but the submerged part was a beautiful purple, tasted the outer leaf and I'm DEFINITELY HOOKED on fermented red cabbage, loved the flavor and the crunchy texture, the submerged cabbage is in the fridge and can't wait to combine it with my meals. Thumbs up, thanks a million and greetings from Mexico! :)

[zazabouj]

احسن فيديو يشرح طريقة تخمير الملفوف شكرا

[suewarman]

Hello Mike, I've been following this recipe for a whille now, but I have one question: when it's finished fermenting, should it be rinsed in cold water? I didn't want to remove any of the good elements, but I'm finding it rather salty....thanks for being so clear, I like the no-nonsense approach!

[tomwalton]

Have you tried using coffee percolator as the container? It works well

[Marphale]

Hi Mike, many thanks for this video. I've got a jar on the go in this UK heat wave (it's my first one). Initially I hard to 'burp' the jar several times a day just to keep the pressure down, but it has calmed down a lot. I started it on Thursday 2nd August. I'm wondering if I should put it in the fridge soon. I saw an article online where the author says that at normal room temperature (21C) it might take up to 3 weeks to fully ferment, but that at higher temperatures only 7-10 days. I can't see many bubbles in the jar anymore, so I'm a little concerned about it going off. Have you any experience with making fermented red cabbage at higher temperatures? Or, do you have any advice on when I should put it in the fridge? Thanks.

[ross]

Hello! I am trying this recipe, thank you for posting it. But I have a question: is it ok if there are air pockets in the jar (the cabbage is packed so tight that the brine does not fill it - this is deep towards the bottom for example).

[zeynepkadagan]

Hi, question: do you wash the cabbage before fermenting?

[vegone]

Do you take out the cabbage leaves after it stops bubbling? And what happens if it's not making enough water?

[Zephyion]

Should I take out the water when it's done fermenting?

[tomtommyl]

weighs the cabbage but then uses a volumetric measure of salt.
Suggestion: Use a weight for both since different kinds of salt have different densities. Like course salt and fine crystal salt.