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. 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.
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.
Make sure your hands and other utensils used in the process are clean, to avoid contamination.
In order to reap the health benefits and probiotics of sauerkraut, consume it raw.
The longer it sits and ferments, the tangier will become.
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 Green cabbage, raw (finely shredded)
- 2 1/2 tsp Salt
- 1 tsp Caraway seeds
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- Prepare your jar by sterilizing it with boiling water.
- In a mixing bowl, combine the finely shredded cabbage with salt and caraway seeds. With your clean hands, give the cabbage a massage until it’s shrinking in volume and releasing water.
- 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 cabbage. 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).
- 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.
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 (around 3 to 6 months).
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One serving contains 26 calories, 1 grams of protein, 0 grams of fat, and 6 grams of carbohydrates.
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