Lacto-Fermented Cabbage with Chili Recipe

Prep Time 20 mins
Rest Time 168 hrs
Total Time 168 hrs 20 mins
Cuisine: ,
Courses: ,
Difficulty: Beginner
Cooking Temp: 18  C
Servings: 6
Best Season: All Seasons
Description

Lacto-fermented cabbage with chili is a tangy, probiotic-rich dish with a spicy kick that enhances flavor and gut health. This traditional fermentation technique uses natural lactic acid bacteria to preserve cabbage while deepening its flavor profile. Perfect as a condiment, side dish, or topping, this recipe delivers a crunchy texture and bold heat, making it a versatile addition to your meals.

Ingredients
    For the Base:
  • 1 medium (1 kg) green cabbage (shredded finely)
  • 20 g sea salt (non-iodized, about 2% of cabbage weight)
    • For the Flavoring:
  • 2–3 fresh red chilies (sliced thin, adjust to spice level)
  • 3 garlic cloves (sliced or crushed)
  • 1 tsp ginger (freshly grated, optional for extra flavor)
    • For Fermentation:
  • 1–2 dried bay leaves (optional, helps keep texture crisp)
  • Filtered water (only if needed, to cover cabbage)
Instructions
    Prepare the Cabbage
  1. 1
    Remove outer leaves of the cabbage and set aside (you’ll use them later). Shred the cabbage finely using a sharp knife, mandoline, or food processor.
    2. Salt and Massage
  2. 2
    Place shredded cabbage in a large mixing bowl. Sprinkle sea salt evenly over the cabbage. Massage the cabbage firmly with clean hands for 5–10 minutes until it begins releasing water (the brine). The volume should reduce significantly, and the cabbage should feel soft.
    3. Add Flavorings
  3. 3
    Mix in sliced chilies, garlic, and ginger. Ensure everything is evenly distributed through the salted cabbage.
    4. Pack into Jar
  4. 4
    Transfer the cabbage mixture into a sterilized glass jar (mason jar or fermentation crock). Press down firmly with a wooden spoon or clean hand to pack the cabbage tightly and release more brine. The cabbage should be submerged under its own liquid. If not, add a little filtered water to cover it.
    5. Weigh Down & Seal
  5. 5
    Place one of the reserved cabbage leaves over the surface of the packed cabbage to prevent small pieces from floating up. Add a fermentation weight or a small sterilized glass to keep the cabbage submerged. Seal the jar loosely with a fermentation lid or cloth cover with a rubber band (to allow gases to escape).
    6. Fermentation
  6. 6
    Leave the jar at room temperature (18–22°C) away from direct sunlight for 5–10 days. Check daily to ensure the cabbage remains submerged in brine. If foam or bubbles form, this is normal. Taste after day 5 — when it reaches your desired tanginess, transfer to the refrigerator to slow fermentation.
    7. Store and Enjoy
  7. 7
    Once refrigerated, the cabbage will continue to develop flavor slowly and can be stored for 2–3 months. Serve as a condiment with rice, noodles, grilled meats, or sandwiches.
Note

Storage: Store in the fridge for up to 2–3 months. Always use clean utensils when serving to avoid contamination.

Variations: Add shredded carrots, daikon radish, or green onions for extra flavor. For a kimchi-style variation, include fish sauce or soy sauce.

Salt Ratio Tip: Stick to 2% salt by weight (20 g per 1 kg of cabbage) to ensure safe fermentation. Too little salt may cause spoilage, too much will slow fermentation.

Fermentation Time: Warmer kitchens will ferment faster; cooler ones may take longer.

Keywords: fermented cabbage recipe, probiotic foods, spicy fermented vegetables, healthy fermentation
Read it online: https://petitepanini.com/recipe/lacto-fermented-cabbage-with-chili-recipe/