Hapankaali
recipe

A delicious and healthy fermented cabbage side dish that highlights the flavors of cabbage while preserving its nutrients.
Preparation Time: 2-3 weeks (fermentation process)
Serving Size: About 10-12 servings

Ingredients

- 4 kg cabbage
- 70 g salt
- 4 bay leaves
- 15 g caraway seeds

Instructions

1. Shred the cabbage into thin strips.
2. Place the shredded cabbage into a large bowl and add the salt. Massage the cabbage by hand until it begins to soften and release its juices.
3. Add the bay leaves and caraway seeds to the mixture. Mix well.
4. Transfer the cabbage to a clean, stoneware 5-liter jar. Pack the cabbage tightly down, ensuring that the liquid fully covers it.
5. Cover the jar with a cloth or other breathable material and allow it to ferment at room temperature for about 2-3 weeks. Check the mixture regularly.
6. Once the cabbage has reached your desired level of sourness, move it to a cool storage place.

Nutritional Information (per 100 g)

- Energy: 25 kcal
- Protein: 1 g
- Carbohydrates: 5 g
- Fat: 0 g
- Fiber: 2 g
- Sodium: 250 mg
Enjoy hapankaali on its own or as part of various dishes!

Reviews: 3.76 (1074 reviews) ★★★★★ share