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ferment, fermented vegetables, fermented cabbage, vietnamese fermented

Vietnamese Fermented Cabbage

This is our favorite recipe for making fermented vegetables. In this scenario we will be using cabbage as our base. We use this technique to extend the life of our refrigerator vegetables that are needing to be used. This is not just a healthy slaw but an excellent way to extend the life of your produce. This recipe is based on a one pint measured mix.  It can be doubled, tripled ... based on the amount of slaw you want to ferment.
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Prep Time 1 hour
Course Condiment, Salad, Side Dish
Cuisine Chinese
Servings 4

Equipment

  • 1 Pint sized jar This recipe is based on "per pint" - Size up as needed
  • 1 fermentation lid for jar
  • 1 Knife
  • 1 Cutting Board

Ingredients
  

  • 1 pint chopped cabbage & other vegetables for flavor approximately 1lb.
  • 2 tsp. salt
  • 1 Tbsp. sugar
  • 1 pint water warm to help melt the salt and sugar

Instructions
 

  • Peel cabbage leaves
  • Wash the cabbage and all other vegetables that are to be used
  • Lay out the cabbage leaves and allow to wilt (30-60 minutes)
  • While the cabbage is wilting, coarsely chop other vegetables (see Notes below)
  • Once the cabbage is wilted, coarsely chop and toss with other vegetables
  • Fill jar(s) with the chopped cabbage/vegetables until well packed
  • Mix the warm water with the salt and sugar until well incorporated
  • Fill the remaining space in the jar(s) with the water mix leaving about a 1" head space
  • Apply fermentation lid(s) as prescribed by the manufacturer (some have weights, springs, airlocks...)
  • Allow to rest in room temperature for 3-5 days (I recommend 5 days)
  • After your alloted time, taste and extend time if more flavor is desired
  • Replace lid with standard lid and refridgerate for up to 6 months

Video

Notes

No additional vegetables are needed for this recipe but they do add to the flavor and appeal of the ferment. We will commonly use onions, peppers, carrots and garlic in our mix which gives an incredible flavor. Also, the cabbage can be green, purple or any variety or combination that you would like.
This is not just a healthy slaw but an excellent way to extend the life of your produce. lasting 6 months refrigerated (if not more) and about 2 months unrefrigerated.
This Vietnamese ferment is one of our favorites because of its mild tasted and varied uses:
  • Sandwich/burger topping
  • Soups
  • Stir fries
  • Side dish…
Note that extending the fermentation process to 1-4 weeks will make this more of a sauerkraut with a much more pungent flavor.
This recipe is based on a one pint measured mix.  It can be doubled, tripled ... based on the amount of slaw you want to ferment.  For example, in our video we made a gallon and a half, 16x the pint recipe.
Keyword cabbage, ferment, fermentation, slaw