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Today, we are making fermented sour cabbage. This is a popular ingredient in north Chinese cuisine. You can use it to make dumplings and steamed bun filling. I also like to put it in braised meat. You can use the pickled brine to flavor noodle soup or hot pot soup. There are tons of ways to use it.

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INGREDIENTS
Cabbage
iodine-free Salt 2%-3% of the cabbage weight depending on your taste

INSTRUCTIONS
Wash your cutting board, knife, a couple of big bowls, and some glass jars with soapy water. Rinse them several times; then one last time, rinse with boiling hot water.

Put the bowl and the jars in a 180°F oven for 20 minutes to dry them completely. For the cutting board, knife, and plastic jar lids, you can’t dry them in the oven; just let them air dry on the countertop.

Remove the outer layers of the cabbage before putting it on the cutting board. Cut the cabbage into four or eight even pieces depending on the size of your jar.

Weigh the cabbage. Then measure out the salt. It should be 2-3% of the total weight of the cabbage, depending on your taste. It is best to use iodine-free salt because iodine will darken the color of the pickles.

Rub the cabbage with salt. Be sure to get to every leaf.

Once all the salt is finished, you can put the cabbage in the jar. But the jar that I use, the mouth is too small. Right now, the cabbage can’t go through the mouth. So, I will cover the cabbage with a plastic film and let it sit at room temperature overnight.

The next day, the salt will draw out lots of liquid from the cabbage and the stem will be much more pliable. Put the cabbage and the juice into the jar.
Check the liquid amount. It should be enough to cover all the cabbage. If not, you can add some 2-3% salt solution to cover all the cabbage and seal the jar. This way, it will take about 3-4 weeks for the cabbage to be ready.

Note:
If you want to speed up the fermenting process, you can add some old pickling brine from the previous pickle you made. This way, it only takes 1-2 weeks for the cabbage to be ready. The old pickling brine contains lots of lactobacilli already, and if you add it to the new jar, it will become the dominant bacteria. It can multiply fast and take over the territory and leave no space for other bacteria.

Videography / Editing by Austin Schargorodski - https://austinschargorodski.com/