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Raw Sauerkraut

Red and green cabbage kneaded with carrot, fresh ginger and sea salt, packed into a jar and left to ferment at room temperature for a week. Ten minutes of work and then patience.

8 servings · 10 min · side · vegan

Ingredients

  • 3¾ cup red cabbage, shredded
  • 1½ cup green cabbage, shredded
  • 2 carrot, small, peeled and thinly sliced
  • 1½ inch fresh ginger, peeled and finely chopped
  • 2½ teaspoon sea salt

Method

  1. Mix all the ingredients together in a large plastic mixing bowl.
  2. Firmly knead the mixture for 5 minutes, until the vegetables begin to release their juice and become softer.
  3. Pack the mixture into a 24-ounce jar with a lid. Press the top of the mixture down and fill up with enough water to completely cover the vegetables.
  4. Secure the lid on the jar and keep it at room temperature for a week. Every day, open the jar and press the sauerkraut down again — you should see air bubbles coming out of the top of the mixture. Make sure all the vegetables are completely covered in the liquid.
  5. After a week, you can eat the sauerkraut, or store it in a cool place for several weeks.

Notes

Ferments for a week before it is ready. Beets work in place of the carrot, and caraway seeds or cumin give it more of a kick.

Adapted from The Eat Raw Kitchen (Love Food). Ingredients and method only — the description and any notes above were written for VegBatch.