Spicy Carrot Sauerkraut
Cultured veggies are a huge part of my life! I add have them with every (savoury) meal I eat as they not only add a big flavour bomb but all sorts of health benefits are spruiked around cultured (fermented) foods. Ranging from boosting immunity, aiding digestion, increasing micronutrients including B Vitamins, adds beneficial microbes (good bacteria) to the gut, eliminates anti-nutrients and much more!
3 large organic carrots
1/4 medium sized nappa cabbage
1-2 tsp quality salt
1/2 Tbsp fish sauce (preservative free) (optional)
1 Tbsp apple cider vinegar
2 cloves of garlic, crushed
Chilli or cayenne pepper powder to taste
1/2 cup coconut water kefir
1. Finely slice the cabbage into shreds and place them into a large bowl.
2. Sprinkle the salt over the top and allow the cabbage to sit for 15 minutes - the salt will help to draw the water out of the cabbage.
3. Meanwhile, crush the garlic, chop or slice the onion and grate the carrot.
4. After 15 minutes add the carrot, garlic, onion, fish sauce, ACV, chilli or cayenne pepper powder to the same bowl as the cabbage. Use your hands to massage the entire mix for a few minutes.
5. Now begin to scoop the veggie mixture into a clean glass jar and use your hands to press the mixture down. Make sure you leave a 3-4cm gap to allow for any expansion that may occur while the veggies ferment.
6. Pour the kefir into the jar with the veggies and top with just enough filtered water to cover the entire mixture.
7. Use a weight or an outer leaf of the cabbage to weigh the veggies down and under the liquid.
8. Close the lid and clean up the jar.
9. Place the jar onto a shelf in your pantry and allow this to ferment for 2-4 days. The time will depend on the weather, so check it after 2 days to see if it is ready. You will know when it is by tasting it.
10. Place in the fridge when it has fermented to your liking.