• Makes 2
  • 30 minutes
  • Difficulty Medium
  • 4 Ingredients


It is a natural probiotic. You can naturally ferment jusy about any vegetable. Super healthy and you will know if it hasnt fermented properly due to contamination by a funky smell or any signs of mold. Super easy to do follow the recipe you almost cant go wrong and its a natural probiotic and super healthy

Ingredients (makes 2 2 litres)

  • 1 small white cabbage finley sliced
  • 1 small purple cabbage finely sliced
  • 3 carrots finley sliced
  • himalayan salt about 2tbs, approx 1 tbs per kilo of vegetables


  1. Decore the cabbages and rinse then finley slice. aswell as the carrots.
  2. Place in a large mixing bowl and sprinkle the appropriate amount of salt on the vegetables. toss and then cover the bowl with glad wrap and let sit for approx 30minutes.
  3. Using your hands massage the vegetables together to squeeze juice out. Fill your cleaned jars and using a suitable implement pack and ram the vegetable as tightly as you can into the jar forcing any air bubbles out. Leaving atleast 2cm of juice above the vegetables , either by adding some of the juice that leached from the vegetables or by topping it up with clean water. place the lid on the jars tightly. and place on your kitchen bench protected from the sunlight for atleast three weeks. the time will vary depending on the temperature but youll know when theyre ready when they have a nice sour pickle smell..


Make enoguh to fill the jars you have on hand.

  • Doesnt take long to prepare and once ready, the result is delicious! :)


  • They would last a few weeks I’d say in the fridge though


  • I am inundated with zucchinis atm. Was thinking of something like this fir them. Just wondering about their shelf life??? Can I keep them stored for any length of time


  • Thank you for this, will be looking into this.


  • Thanks for your fermented veg recipe – steps look easy to follow.


  • We love fermented foods, especially sauerkraut, cucumber and kefir are favorites in our house !


  • I have never tried pickling my own vegies – I love picked onion so will be using your technique and recipe and then experimenting – thank you for sharing


  • Your recipe sound’s interesting and something l have never done,thanks!


  • Having been unable to find/buy pickled red cabbage anywhere – I will definitely be trying this – sounds super easy and will satisfy my craving once again!


  • I tried to make sauerkraut once. But it was a lot of work. Your method looks quite simple. Thanks for sharing it with us. Generally I buy pickled vegetables, but making them yourself is surely healthier.

    • I love it with Kransky sausages and mustard.


Post a comment
Like Facebook page

LIKE MoM on Facebook

Please enter your comment below
Would you like to include a photo?
No picture uploaded yet.
Please wait to see your image preview here before hitting the submit button.
Your MoM account

Lost your password?

Enter your email and a password below to post your comment and join MoM:

You May Like


Looks like this may be blocked by you browser or content filtering.

↥ Back to top

Thanks For Your Star Rating!

Would you like to add a written rating or just a star rating?

Write A Rating Just A Star Rating