A delicious gut friendly fermented sauerkraut recipe packed with antioxidants and gut friendly bacteria.
Ingredients for Spiced Sauerkraut:
1 purple cabbage about 1 kg
2 tender celery sticks
1 medium carrot
3 cloves of garlic
1 inch piece of fresh ginger
20gr Sea salt
1/2 tablespoon ground cumin
1/2 tablespoon ground corriander
1/2 tablespoon dry chilli flakes
Save an outer leaf from the cabbage for later.
Method for making Spiced Sauerkraut
Shred the cabbage thinly on a mandoline or with a knife, salting as you go along.
Finely slice the Hcarrots and celery, including the leaves.
Smash and then chop the garlic and ginger.
Add the spices and mix everyting together then massage the vegetables to get the juices flowing. Once the cabbage is wilted put in to clean jars push down and cover with a outer leave from the cabbage. Press down to submerge everything under the fluid in the jar.
Don't over fill as you need to leave about 2 cm from the top for expansion for when it starts to ferment or the juices may escape out of the jar.
Put your jars in to a tub to catch any juices that may excape while fermenting. Leave at room temperature on the kitchen counter.
Check your ferment to see if the jars need burping.
Why do I need to burp my ferments?
I recommend burping yourn ferments over the next day or two to manage the ferment and release the build up of CO2 due to rapid fermentations. The reason I do this is so not to loose any of the delicious juices. So simply open the jar and press everything down under the liquid. Then cover the jar with it's lid again.
How long should I leave my vegetables to ferment for?
Your ferment should be ready in 5-7 days time or this may be variable based on how warm the environment is and based of how fermented you like your vegetables to be. The longer you ferment them for the more sour they will become.
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