Kimchi & Sauerkraut - so tasty, so easy, so quick, so cheap and so good for youMar 20, 2021
Jen ❤️s Sauerkraut and Chris ❤️s Kimchi.
We have it with everything.
On Veggie Burgers, with salads, accompanying curries, with Avocado & Sourdough, I personally love it on a Salt & Vinegar Rice Craker that is smothered with peanut butter and then lashing of Kimchi - oh yeah!
Making this superfood really is very easy, it's also very quick and cheap! 💥
It's so good for you because it is fermented and alive and full of good bacteria ready to populate your gut and make it a happy super functioning place, and a happy gut means a happy you 😃!
In this video, I use the following ingredients...
- 1.5 cabbages
- 4 carrots
- 1.5 tbs chopped garlic (about 8 cloves)
- 1.5 tbs chopped ginger
- 1 onion
- 1.5 tbs salt
- 2 tsps chilli flakes
- 1 tbs coriander
But.... don't stress on the quantities, just go with preference and experiment, you'll be making this many times.
You could also add in broccoli, celery, radishes, cucumber the list goes on and on. However, it is so good as it is no need to get too complicated just use what you have leftover in the fridge.
This is a little less complicated, less spicy and more floral.
- 1.5 cabbages
- 7 spring onions
- 1 tbs peppercorns
- 1 tbs caraway seeds
- 1.5 tbs salt
You could again add other veg but go more gently on the spices.
Slice everything up, I like mine fairly fine but some people have it super chunky, experiment. You can use a knife or it's so quick in a food processor.
First put the cabbage into a large bowl, pour on the salt and other spices and mash it up with your hands, get in there and mix it all up. Put a bowl on top and crush it. Then in about another hour give it another crush.
Now mix everything else together and stir it all up.
Put your jar in an empty bowl and start scooping the mixture into the jar, crushing and smashing it down as you go. This gets out the air and releases more liquid. I use a rolling pin to do this although you could use a spoon or your fingers.
As you reach the top of the jar when you pulp it down liquid should bubble up to cover all of the ingredients, this'll stop it going mouldy as it ferments.
Next, seal the jar and leave it at room temperature for a week or so. I usually wait for about 10 days. During this time you'll want to occasionally (daily maybe) burp the jar by letting the air out, it might well fizz up and spill out liquid during the first 5 days, this is okay, just put the jars on a plate or kitchen towel so that they don't leak out cabbage water onto your work surfaces!
After about 10 days I dig in and when not scoffing it I keep it in the fridge, it doesn't last long in our house but I am told it will last for months and get better with age.
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