Quick fermented red cabbage salad, with garlic and ginger
If you’ve ever wanted to try making your own fermented foods but felt intimidated by the process, this quick fermented red cabbage salad is the perfect place to start. It’s simple, fast, and requires no special equipment—just a jar, salt, and a few fresh ingredients.
Why Make Your Own Fermented Foods? Fermentation is one of the oldest and most effective ways to preserve food naturally while enhancing its nutritional value. When you ferment vegetables at home, you control the ingredients—no additives, no preservatives, and the option to use organic produce. You’re also supporting your gut health with beneficial probiotics, which help improve digestion, immunity, and even hormone balance.
If you don’t have easy access to fermented foods or if you simply want to understand how simple this process can be, this recipe is an excellent first step toward mastering the art of sauerkraut.
A Nutrient-Packed Recipe! Red cabbage is rich in antioxidants, particularly anthocyanins, which support cellular health and reduce inflammation. The addition of ginger and garlic brings powerful immune-boosting and antimicrobial properties, while also adding a fresh, vibrant flavor.
How to Serve It? This fermented red cabbage salad is incredibly versatile:
Add it as a side dish for a low-carb meal.
Serve it as a topping in a Buddha bowl with proteins, roasted vegetables, and avocado.
Enjoy it as a refreshing salad on its own to aid digestion.
Making your own sauerkraut-style dishes at home connects you with food in a deeper, more intentional way. You’ll discover how easy it is to turn simple vegetables into vibrant, living foods that support your gut, hormones, and immune system.
Start small, stay curious, and let nature do the work—your jar of red cabbage will come to life in just a few days.
RECIPE
Ingredients
1500 g organic red cabbage, chopped
30 g pink Himalayan salt
15 g organic garlic, minced
15 g organic red onion, chopped
15 g ginger, minced
Instructions
Measure and prepare all ingredients. Chop and mince/chopp the vegetables as needed.
In a large bowl, combine all ingredients and mix thoroughly.
Cover the bowl and let it sit at room temperature overnight to help release the natural juices.
The next day, pack the mixture tightly into a large jar. Cover it loosely with a cheesecloth and a rubber band, and leave it at room temperature for about 3-5 days to ferment.
After 3-5 days, seal the jar with a lid, transfer it to the refrigerator. You can keep in safely in the refrigerator for months, it will continue to slowly ferment and get better and better.
Enjoy as desired.
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana