Pink Fermented Cabbage

Preparation info

  • Makes about

    4½ quarts

    • Difficulty

      Easy

Appears in

Mediterranean Vegetarian Feasts

By Aglaia Kremezi

Published 2014

  • About

I ferment shredded, not whole, cabbage, an easier and faster process that never fails. I mix green and red cabbage together. After about five days I have vividly pink, crunchy strands of cabbage that I can’t stop eating. Following the basic instructions from Sandor Ellix Katz’s first book, Wild Fermentation, I use salt spa

Ingredients

Method