Deviled Fermented Eggs Cabbage Recipe

Trim and core the cabbage, then finely shred it. Place shredded cabbage and optional julienned carrot into a large mixing bowl.

Sprinkle 1 1/2 tablespoons kosher salt evenly over the cabbage. Using clean hands or a sturdy spoon, massage and squeeze the cabbage until it softens and releases liquid, about 5–8 minutes. The cabbage should become limp and there should be a noticeable pool of juice.

If the cabbage does not release enough liquid to cover itself when packed, dissolve 1/2 teaspoon salt in 1/4 cup cool distilled water and add just enough to help submerge the vegetables.

Pack the cabbage tightly into a clean 1-quart jar or container, pressing down so the brine rises above the vegetables. Leave 1 inch headspace. Place a small weight or a clean folded piece of plastic wrap on top to keep cabbage submerged. Cover with a loose lid or cloth and secure.

Refrigerate and ferment for at least 24 hours up to 5 days for a mild tang. Taste after 24 hours; when it has the acidity you like, transfer to the coldest part of the refrigerator with a sealed lid. Reserve 1 tablespoon of the ferment juice for the deviled filling.

Place 8 large eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover the pot, remove from heat, and let sit 10 minutes for hard-cooked yolks.

Drain hot water and transfer eggs to an ice water bath. Chill 5–10 minutes, then gently crack and peel shells. Rinse peeled eggs and pat dry.

In a clean jar or container large enough to hold the eggs in one layer, combine 1/2 cup white vinegar, 1/2 cup water, 1 teaspoon kosher salt, and 1/2 teaspoon sugar. Stir until salt and sugar dissolve.

Place peeled eggs in the pickling liquid. Cover and refrigerate for at least 12 hours but preferably 24 hours to allow the eggs to take on a mild fermented/pickled tang. Reserve 1 tablespoon of the pickling liquid (brine) for the deviled filling.

Carefully remove pickled eggs from their brine. Slice each egg in half lengthwise. Gently lift out yolks and place them in a medium bowl; set the halved egg whites aside, keeping them chilled.

Mash the 8 yolks with a fork until very smooth. Add 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon whole-grain mustard and mash to combine until creamy.

Stir in 1 tablespoon reserved pickle brine and 1 teaspoon reserved fermented cabbage juice (sauerkraut brine). Add 1/2 teaspoon smoked paprika, 1/2 teaspoon hot sauce (optional), 1/2 teaspoon apple cider vinegar (note: recipe lists 0.5 tsp, but use 1/2 tsp for balance), 1/4 tsp honey, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity/salt: add more brine for tang, more mayo for creaminess, or a pinch more salt if needed.

Fold in 2 tablespoons finely sliced chives. If the filling seems too thick for piping, thin with an additional teaspoon of reserved pickle brine or a splash of mayonnaise to reach desired consistency.

Chop about 1 cup of the fermented cabbage into smaller pieces if not already shredded and drain any excess liquid. Place a small spoonful of chopped fermented cabbage into the cavity of each egg white half to give a bright tangy base (alternatively, mix some cabbage into the yolk filling for an integrated flavor).

Using a piping bag fitted with a star tip or a small spoon, pipe or spoon the deviled yolk filling into each egg white half, over or partially covering the fermented cabbage bit.

Garnish each deviled egg with a sprinkle of smoked paprika, a few extra sliced chives, and a small sprig of microgreens or dill if desired.

Serve chilled. These are best consumed within 3–4 days refrigerated. Keep any leftover pickled eggs and fermented cabbage stored separately in their brines for continued flavor development.