Fermented Cabbage with Radishes and Turnips

Preparation info
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By Aglaia Kremezi

Published 2014

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I first tried this more pungent variation as a solution for the abundance of radishes and turnips from my garden. It is by no means a substitute for plain fermented cabbage, which I find more satisfying and useful for all kinds of dishes. This mixture ferments faster, so make sure you start tasting around the end of the third day.


Omit the red cabbage. Choose a larger green cabbage (about 3½ pounds/1.6 kg); core and shred it as described. Add 1 pound (500 g) radishes and 1 pound (500 g) turnips, coarsely shredded or julienned on