🥬 How to Make Fermented Cabbage at Home
LIP #215
Dec 05, 2024
You only need purple cabbage and non-iodized sea salt - that's it!
Why purple cabbage? It looks amazing, which means you'll actually want to eat it every day!
Steps:
- Remove the outer layer and core
- Cut into quarters, then slice as thin as possible
- Use 10 grams of sea salt per cabbage
- Mix well until liquid forms at the bottom
- Pack tightly into a clean jar
Important: Use non-iodized salt only - regular iodized salt kills the good bacteria!
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LIP #281: Test Kitchen Thursday
Thursday, June 04, 2026 at 11:00 AM EST
Lessons from LIP #215
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