Fermented Spring Onion and Cabbage

Fermented Spring Onion and Cabbage is a delightful mix of tangy and crunchy textures that brings a burst of flavor to your meals. This recipe only takes a few minutes to prepare and requires a few days of fermenting, which gives it a unique taste profile that enhances any dish. The natural fermentation process not only preserves the vegetables but also adds beneficial probiotics.

This recipe is perfect for anyone looking to elevate their meals with homemade fermented vegetables. It’s an excellent addition to salads, sandwiches, or as a standalone side dish. Once prepared, the fermented spring onion and cabbage can be stored in the refrigerator for an extended period.

Why You’ll Love This Recipe

• The crunchiness of fresh cabbage and spring onions creates a satisfying texture.
• Simple, quick preparation with just a handful of ingredients.
• The fermentation process enhances flavors and adds probiotics for gut health.
• Versatile use in various dishes, from tacos to salads.

What You’ll Need

Gather the following ingredients to create this flavorful dish:

For the Vegetables

• 5 spring onions, rinsed and chopped
• 1 small cabbage, chopped into desired sizes

For the Fermentation

• 2 cups rice wash water, or until vegetables are submerged
• 1 tbsp salt, to taste and aid fermentation

Note: Rice wash water can be substituted with filtered water.

Substitutions & Swaps

• Use any variety of cabbage.
• Replace spring onions with scallions.
• Use sea salt instead of table salt.
• Filtered water can substitute rice wash water.

How to Make It

Prepare this delicious fermented dish with these easy steps:

Rinse

Rinse the spring onions and cabbage thoroughly.
This step ensures that any dirt or contaminants are removed from the vegetables.

Chop

Chop the cabbage and spring onions into desired sizes.
You can choose them fine or coarse, depending on your texture preference.

Mix

In a bowl, mix the chopped vegetables with salt to help release their juices.
This process is crucial as it helps to extract moisture from the vegetables, aiding fermentation.

Pack

Place the vegetables in a clean jar, pressing down to pack them tightly.
A tightly packed jar will ensure proper fermentation and prevent spoilage.

Cover

Pour the rice wash water over the vegetables until they are fully submerged.
Make sure the vegetables are submerged to promote even fermentation.

Seal

Seal the jar and leave it at room temperature for fermentation.
Let it ferment for about 3 to 7 days, depending on your desired tanginess.

Taste

Check the vegetables after a few days and taste to see if they have reached the desired tanginess.
You can leave them longer if you prefer a stronger flavor.

Store

Once fermented, store in the refrigerator.
This will slow the fermentation process and preserve the vegetables.

How to Store It

Fridge: Up to 2 months in a sealed jar.
Freezer: No, results in undesirable texture.
Reheat: Not required as it is served cold.

Tips for Best Results

• Use a jar with an airtight seal to prevent spoilage.
• Taste the vegetables daily once they start fermenting to find your perfect tanginess.
• If you see any scum forming, remove it with a clean utensil.
• Ensure all vegetables are submerged to prevent mold growth.

Serving Suggestions

• Serve as a tangy topping for tacos or burritos.
• Include in a salad for added crunch and flavor.
• Pair with grilled meats or roasted vegetables for a vibrant side dish.