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Parve
Easy
8 Servings
Allergens 
No Allergens specified
20 Minutes
Diets
At the health event I attended in Vancouver, I met a lovely lady, Rachel, in her 80’s (who did not look one day older than 60). She shared with me how she makes fermented cabbage. I was happy to learn from her. I jotted her recipe down and couldn’t wait to get home to try it out!
It came out delicious with just the right amount of sweet and sour. I adapted Rachel’s recipe by replacing sugar with maple syrup, which is lower glycemic, and apple cider vinegar for its antioxidant effects.
1 small white cabbage
6–8 cloves garlic
1 handful of fresh dill
4 tablespoons Gefen Maple Syrup
1/4 cup Tuscanini Apple Cider Vinegar
water to fill the container
1 teaspoon sea salt per 1 cup of water
4 carrots, sliced (optional)
hot pepper (optional)
Cut cabbage into strips or chunks and push it tightly into a glass container.
Fill with water to the top of the cabbage. Add one teaspoon salt per every cup of water. Add peeled garlic cloves, dill, maple syrup, and vinegar. Thick sliced carrots can also be added to the cabbage as well as hot pepper if desired.
Cover it with brown paper tied with an elastic band or string and let it sit at room temperature until the cabbage has fermented, five to six days. When ready, cover with a lid and keep refrigerated.
Photography by Mushka Krinsky
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