Carrot, cabbage and ginger kraut
The carrot and ginger in this sauerkraut recipe add a fantastic new zing, fermenting for at least five days to get the best flavour development possible. What a delicious way to get those probiotics!
- 600 g red cabbage, sliced, plus 1 outer leaf
- 200 g carrots, grated
- 1 tbsp himalayan pink salt
- 3 cloves garlic, crushed
- 1 tsp grated ginger
- Sterilise a large preserving jar. Place sliced cabbage and carrot in a large mixing bowl with the salt. Massage the mixture, squeezing and scrunching cabbage for 10-12 minutes to break down the cell structure, causing it to release moisture.
- Allow to rest for 10 minutes then repeat. When you have a good puddle of juice in the bottom of the bowl, add the garlic and ginger and mix well.
- Pack handfuls of mixture, including juices, firmly into preserving jar. Press down hard so juice covers the vegetables. Place outer cabbage leaf over vegetables, pressing it down so it forms a dam to prevent anything falling into the jar. Weight with a resealable plastic bag containing enough water to hold vegetables down.
- Leave at room temperature for 5 days (red cabbage takes longer to ferment than green); more liquid will form. In the first few days, check on the mixture and press down to release any gases that may have built up as it goes through the fermentation process.
- Scoop out any scum or bubbles that appear, ensuring vegetables remain under the brine. Top up with salt water if needed. After 4-5 days you can store in the fridge and begin to use, but the longer you leave the mixture the more the flavour develops.
For Sophie Gray's best carrot tips and tricks, go to In season with Food magazine: carrots.