Ref: 289
Heading: Side Dishes
Cuisine: European (other)
Food Type: Vegan
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
450 g
Cabbage of choice finely grated or chopped
2 tsp
Sea salt
1 Beetroot (finely shredded)
100 g
Carrots grated
10 g
Fresh ginger grated
1/2 tsp
Turmeric ground
1 Garlic finely grated
Method
Step 1
You will need large jar/s for this recipe like Kilner or mason, these will need to be sterilised in boiling water just before use.
Step 2
Place all ingredients in a sterile bowl & mix well with a sterile spoon, then pack jar/s tightly with the mixture but leave a 1 cm gap to a tight fitting lid.
Step 3
Place jar/s in a dark cupboard for about 8 days at a temperature of around 20'c to ferment, REMOVE LID EVERY DAY TO LET OUT GAS or they could EXSPLOAD!!! & push down contents with a sterile spoon.
Step 4
After 8 days keep tasting until desired tangy flavour is reached, then place jar/s in the fridge, should last for 3 to 6 months when cold.
Suggestion & Tips
Great with roast meats, pork chops, German sausages etc.