Lacto-fermented cabbage : nos idées recettes

All recipes with lacto-fermented cabbage

Here you’ll find all the recipes that include lacto-fermented cabbage among their ingredients—recipes lovingly crafted for you by the site’s foodies!

What is lacto-fermented cabbage?

Lacto-fermented cabbage is an ancient traditional preparation. It has been used for centuries to preserve cabbage while developing complex, natural flavors. It consists of finely shredded white cabbage, simply salted and then left to ferment for several weeks in its own juices. This process, called lacto-fermentation, requires neither cooking nor vinegar. Naturally occurring bacteria convert the sugars in the cabbage into lactic acid. It is this acid that preserves the cabbage and gives it its characteristic tangy flavor.

A healthy and tasty product

In terms of flavor, lacto-fermented cabbage develops fresh, slightly tart, and subtly salty aromas. Yet its texture remains crisp. Fermentation also enhances its nutritional benefits. It is thus richer in fiber and vitamins. But the main health benefit of lacto-fermented cabbage comes from the probiotics, which promote a balanced gut microbiome. In particular, they help facilitate the digestion of high-fat foods. These qualities explain why it is traditionally served with meats and charcuterie.

Culinary Uses

In the kitchen, lacto-fermented cabbage can be used both raw and cooked. Raw, it can be added to salads or side dishes to provide freshness and tanginess. When gently cooked, it becomes the base for many stewed dishes, particularly sauerkraut. This is where it’s important to distinguish between the terms. The term “lacto-fermented cabbage” refers to the raw product, as it is after fermentation. The word “choucroute” refers to cooked lacto-fermented cabbage, typically simmered with white wine, herbs, and sometimes a fat. Finally, “choucroute garnie” refers to the complete dish, in which the cooked choucroute is served with meats, sausages, and potatoes.

Give it a try!

Versatile, economical, and flavorful, lacto-fermented cabbage is thus both a healthy food, a distinctive ingredient, and the essential foundation of one of the great classics of Alsatian and European cuisine.

I love sauerkraut, but since I’m not from Alsace at all, I never learned how to make it. It seemed really complicated to me, and I’d never tried it before… But now I have, thanks to this quick and ...