Home » Side Dishes » Vegetable Sauerkraut
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Ref: 289
Heading: Side Dishes
Cuisine: European (other)
Food Type: Vegan
No of Portions: 4
Change no of portions required to :

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


  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.
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