Fermented is the new Bacon, Probiotic Ginger Caraway Kraut
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Techniques: Any / None
Prep Time: 0 hr 25 min
Cook Time: 9 hr 0 min
Main Ingredients: Vegetables
- 1 large head napa cabbage, washed and shredded in food processor
- 2" piece pealed fresh ginger
- 1/3 cup fresh lemon juice
- 1 5" dakion radish, pealed and cut into 1/8" rounds using your food processor
- 2 large carrots shredded
- 2 tablespoons sea salt
- 3 bulbs of garlic, skinned and trimmed
- 1 heaping tablespoon of whole dried caraway
- In your food processor mix the following ingredients:
- ginger, lemon juice, salt, garlic and 1/2 of the caraway, process till all combined and it appears to be soupy.
- Next put the vegetables; napa cabbage, daikon and carrots in a large glass or ceramic jar with a tight fitting lid. Pour over the vegetables the ginger/lemon mix and add the remaining caraway. With your hand (plastic glove on?) mix and squeeze the mixture in the jar it will quickly reduce down and with further massaging and mixing the juice that will form should cover the vegetables.
- Press a piece of plastic wrap down over the kraut to keep as much air touching it as possible then seal the jar. Place out of sunlight in a cool spot on your counter or in your pantry for 5 to 7 days. After day 5 I like to taste to see if it is fermented enough and that the veggies still have some crispness to them....you can gamble for a few more days to get more fermenting but you risk soggy veggies.
- After you are pleased with the results transfer to smaller glass jars, again with well fitted lids and store in the refrigerator for up to 3 months.
- Serve with crackers, on salads, on grains or eat right from the jar!
- Enjoy! To your vibrant health.
- RAWSTAR Chef
- WholyFood by High Country Raw Food
- Breckenridge CO
The cook time is the multi day fermenting, prep time is about 25 minutes then you just wait and watch for the 5 to 7 days.