I Made Fermented Cabbage Rolls Before They Were Everywhere

When I first posted fermented cabbage rolls, I’d never seen anyone else make them. Every Eastern European family has a cabbage roll, and they’re all cooked for hours. This one stays raw and ferments. HOW I MAKE IT Freeze a whole head of cabbage, then thaw it in the fridge so the leaves bend without boiling. Shred 550 g purple cabbage, 300 g carrots and 150 g beets, add 2% salt by weight, and massage until it makes its own juice. Roll the filling in the leaves, pack the rolls into a jar, and cover them with the filling juice plus a brine of 25 g salt per liter of water. Put a leaf on top, weigh it down, and ferment 7 to 10 days at room temp, then refrigerate. The system I use for every ferment: https://app.dishbydavid.com/trfs_offer?utm_source=youtube&utm_medium=reel&utm_campaign=trfs #fermentation #cabbagerolls #fermentedfoods #brinelab #dishbydavid LABEL PRINTER https://amzn.to/3SYcAny WEIGHTS & SUBMERSION: Glass Fermentation Weights https://amzn.to/4krkdvu Masontops Fermentation Kit https://amzn.to/4mHupls Airlock Lids https://amzn.to/4mRYNs8 SALT & PREP TOOLS: Kosher Salt or Fine Sea Salt https://amzn.to/3HhwJ2k Digital Kitchen Scale https://amzn.to/4dGmtwz Wide-Mouth Funnel https://amzn.to/3JUlRcf Garlic Peeler https://amzn.to/4dCvS88 PrepWorks Canning Funnel https://amzn.to/4s7bSBK OPTIONAL EXTRAS: Mandolin Slicer https://amzn.to/43jpEpM Label Tape + Marker https://amzn.to/3IbD7Z6 Food-Safe Gloves https://amzn.to/4k5b4ru Ironwood Gourmet Cutting Board https://amzn.to/3IevYrd Messermeister Meridian Elite Chef Knife https://amzn.to/4knuJTK If you’re fermenting along, let me know what you’re making in the comments. These are affiliate links, which means I may earn a small commission at no extra cost to you. It helps support the channel and lets me keep sharing fermentation guides here.