Kraut Chi
Recipe Type: Side
Kraut chi is a popular hybrid of German sauerkraut and Korean kimchi. It sounds a bit odd, but it is a lovely blend of flavors and textures and is extremely versatile. It makes an excellent side served with salads, omelets, or all manner of spicy dishes.
  • 41?3 cups organic white cabbage, very thinly sliced
  • 1 bunch of organic scallions, thinly sliced
  • 2 organic carrots, peeled and coarsely grated
  • 1 in piece of fresh ginger, peeled and finely grated
  • 4 teaspoons sea salt
  • 1 red chile, finely chopped
  • 2 tablespoons Water Kefir (page 126)
  • you will need a 1-quart glass Le-Parfait-style jar with a rubber seal, sterilized according to the instructions on page 11
  1. Place all the ingredients in a large ceramic or glass mixing bowl and toss together with your hands until all the ingredients are well combined.
  2. Pack into a 1-quart jar, pressing down well to pack the vegetables in. Close the lid. Set aside on the kitchen countertop for 5 days. After this time the kraut-chi will smell lightly vinegary and the vegetables will have softened a little.
  3. The kraut-chi will keep for up to 2 months. Once opened, store in the fridge and eat within a month.
Recipe by Honest Cooking by Mercato Fabbrica at