Fermented frenzy
I am sure you are all aware of the benefits of fermented food in building healthy gut bacteria. Some examples include sauerkraut, yoghurt, tempeh, kimchi, tempeh and kefir.
And before many of you say, “Yuk, sauerkraut! I hate cabbage!” there are many variations of the good old traditional white cabbage sauerkraut. One of my favourites is beetroot, red cabbage and ginger or carrot, cucumber and dill. The possibilities are endless.
So, I’ve launched a Sauerkraut Competition… your inspiring recipe could win a free consultation. Yes, on the house!
So get fermenting, and send in those original, delicious recipes by 1 December, and the great sauerkraut winner will be announced in my next newsletter.
To get you started, see below for one of my personal favourite combinations.
Pink’kraut
½ red cabbage
2 beetroots
Small nob ginger grated
½ tsp caraway seeds
1 tsp salt
Optional ½ tsp minced garlic and ¼ cup sliced red onion
*Salt water mix
1 cup water and 1 tsp salt
Finely slice and grate red cabbage and beetroots (you will need approximately 4 cups in total). Optional to add here, onion and garlic. Place in bowl and massage with 1 tsp salt.
Let sit in bowl, mixing occasionally for a couple of hours.
Add the caraway seeds and ginger.
Place the cabbage mix along with its juices into a mason jar and pack it down with the end of a wooden spoon. Cover it with a cabbage leaf and pack down once more.
Cover with some cheesecloth and leave in a warm spot for 24 hours, occasionally pressing down to compress.
If after the 24 hours there is not enough liquid to cover the cabbage, add only enough of the salt water mix * to the top of the cabbage (while pressing down on the cabbage).
Loosely cover with a lid and place a dish cloth over it and leave for 4–7 days (I prefer 5 days). After 4–7 days days, close it with a lid and place in the fridge.
Once nicely chilled, ready to munch!