My Fermented Cabbage with Miso

My Fermented Cabbage with Miso

Since my first detox holiday in Thailand, I have become obsessed with fermented foods. They are SO good for you, ensuring you keep good and balanced guts, active flora and a overall healthy body.

Cabbage has been one of the first food I have played with, followed now by ginger, milk (make my own kefir and yogurt), as well as water and spreads. It is SO much fun to make fermented food at home, yet it does require some patience and time.

Over the last year I have perfectioned my fermented cabbage with miso recipe and since SO many of you have been asking me to share the recipe, here I am today!

Ingredients (makes one large jar):

  • 1 large Chinese cabbage
  • 1 tbsp Himalaya salt
  • 1 tbsp minced ginger
  • 1 carrot, shredded
  • 1/2 cup sliced shallots
  • 2 cloves of garlic, minced
  • 1 tbso miso paste
  • 1/2 tsp chili powder (or more or less or none, depending how spicy you want your cabbage to be)
  • 1 tsp sugar (this is needed to help the fermentation process)

Grab the Chinese cabbage

and chop it into small pieces

Place it into a colander, sprinkle with salt, cover with an heavy object to press the cabbage and help it release water, Let it stand like that for a couple of hours.

Next, rinse the cabbage to get rid of all the salt and squeeze all the water out

Meanwhile in a bowl place shredded carrot, sliced shallots, chili powder, miso paste, ginger, minced garlic and sugar. Stir all ingredients together

Add the cabbage and stir well

Then place it into a jar, pressing it down into its own liquid (i found using your hands here gets you the best result)

Cover with a lid and place into a dark place for over 1 week (depending on room temperature and humidity level – in the Summer the fermentation process will be way faster than in the Winter). If your cabbage has fermented, it will “rise up” and air will come out of the jar when you open it. I’d suggest you check on it every 2 days, to push it back down into its liquid and avoid it goes bad.

I eat this straight out of the jar, as a side to my mains, in my salad. It is SO tasty and so good for you, it can never be too much!

Love

-Dani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.

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