Gingery Sauerkraut with Beets, Radish and Carrots

If you are looking for a way to level up your Buddha Bowls, Sandwiches or Salads, you are in the right place, sauerkraut would make the perfect topper. This recipe is both Chinese and German inspired. Besides the fact that is fabulously flavourful and delicious, sauerkraut is incredibly nutritious and healthy. Among others, it provides probiotics and vitamin K2, may help you strengthen your immune system and improve your digestion.

Tips:

1. This recipe has a fermentation stage that can take up to two weeks. To allow proper fermentation, it is vital to sterilize the equipment used to store the salad. An easy way to ensure sterilization is by pouring boiling water over the clean jar and lid. Allow the jar to dry and come back to room temperature before using it.

2. Make sure your hands and all utensils used in the process are clean, to avoid contamination.

3. In order to reap the health benefits and probiotics of sauerkraut, consume it raw.

4. The longer it sits and ferments, the tangier will become.

Notes: The preparation time includes 3 days of fermentation, however, this stage can take up to two weeks. Make sure you make this recipe in advance.

Preparation time 3 days
This recipe keeps for 90 days

Ingredients (10 servings)

• 1000 g Red cabbage, raw (finely shredded)
• 2 1/2 tsp Salt
• 1 small Beets, raw (peeled and finely shredded)
• 2 medium Carrots, raw (peeled and finely shredded)
• 20 g Ginger root, raw (peeled and shredded)
• 1 tbsp Turmeric, ground
• 4 clove Garlic, raw

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Instructions

1. Prepare your jar by sterilizing it with boiling water.
2. In a mixing bowl, combine the finely shredded cabbage with salt. With your clean hands, give the cabbage a massage until it’s shrinking in volume and releasing water.
3. Add the shredded beet, carrots, ginger, turmeric and garlic to the mixing bowl. Massage for 5 more minutes, until well combined.
4. Transfer the salad to the sterilized jar (more as needed) and firmly press down to pack the salad and to allow the liquid to rise up and cover the vegetables. The goal is to eliminate as many air bubbles as possible. If there is not enough liquid, top with filtered water. Make sure your jar is not full, give your salad some space to expend. Close the jar with a loosely sealed lid and set aside in a room-temperature location, out of direct sunlight. The ideal temperature for fermentation is 18C (65F).
5. Depending on your environment the fermentation can take from three days (in a hot environment) up to two weeks. During the fermentation stage, open the jar once a day to release any pent-up gasses.
6. How to store
   Taste daily using a clean utensil. Once it’s tangy enough for your taste, cover securely and transfer to the fridge where it should keep for a couple of months.

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Nutrition

One serving contains 46 calories, 2 grams of protein, 0 grams of fat, and 11 grams of carbohydrates.

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