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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, salted mustard cabbage is low in calories and a good source of fiber and Vitamin K. It is particularly beneficial for gut health due to the probiotics created during fermentation, though its high sodium content means it should be consumed in moderation.
Salted mustard cabbage is very high in sodium because salt is the primary preservative used in the curing process. To reduce the salt intake, it is highly recommended to rinse the vegetable thoroughly or soak it in water for 15-30 minutes before cooking.
Yes, it is keto-friendly. With only 5.63g of carbohydrates and 28 calories per 100g, it is a low-carb vegetable that adds significant flavor to meals without adding many calories or sugars.
In its traditional form, salted mustard cabbage is vegan as it is made from mustard greens, salt, and water. However, some commercial brands may use flavor enhancers or processing agents, so it is always best to check the ingredient label.
It has a complex, pungent flavor profile that is simultaneously salty, sour, and slightly bitter. The fermentation process gives it a deep umami quality and a crisp, crunchy texture that remains even after cooking.
It can be eaten raw as a cold appetizer or condiment, which helps preserve its probiotic benefits. However, it is most commonly cooked in soups, stews, and stir-fries to mellow its intense saltiness and acidity.
First, remove the cabbage from its packaging and discard the excess brine. Rinse the leaves thoroughly under cold running water, and if you prefer a milder flavor, soak the chopped pieces in fresh water for about 20 minutes before squeezing them dry.
salted mustard cabbage is a versatile ingredient found in cuisines around the world. With 28 calories per 100g and 1.1 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →The fermentation process produces beneficial bacteria that support a healthy gut microbiome, aiding in digestion and potentially boosting the immune system. To get the most probiotic benefit, consume it raw or add it at the very end of the cooking process.
Unopened packages can be stored in a cool, dry place. Once opened, transfer the cabbage and its liquid to an airtight glass jar and refrigerate; it will typically stay fresh for 2 to 4 weeks.
While it has a naturally strong fermented aroma, it has spoiled if you notice a foul, putrid smell, visible mold growth, or if the leaves become excessively mushy or slimy. If the brine becomes thick or develops an off-color, it should be discarded.