Description
Kraut-chi is a delightful fusion of German sauerkraut and Korean kimchi, offering a vibrant blend of flavors and textures. Perfect as a side dish for salads, omelets, or spicy meals.
Ingredients
Scale
- 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)
Instructions
- Place all the ingredients in a large ceramic or glass mixing bowl. Toss together with your hands until all the ingredients are well combined and the salt begins to draw out moisture from the vegetables.
- Pack the mixture into a 1-quart jar, pressing down well to pack the vegetables tightly and remove any air pockets. Ensure the vegetables are submerged in their own juice.
- Seal the jar with a lid and leave it at room temperature for 3-7 days to ferment. Check daily to ensure the vegetables remain submerged and to release any gas buildup by slightly loosening the lid.
- Taste the kraut-chi after 3 days. If it has reached the desired level of tanginess, transfer it to the refrigerator. If not, allow it to ferment for a few more days, tasting daily.
- Once fermented to your liking, store the kraut-chi in the refrigerator for up to 6 months.
Notes
Use pure water and pure sea salt without additives to ensure proper fermentation. Taste the kraut-chi daily after the third day to achieve your preferred tanginess. Store in the refrigerator for up to 6 months. This dish makes a great gift and pairs well with a variety of meals.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: Fusion
Nutrition
- Serving Size: 1/4 cup
- Calories: 15
- Sugar: 1
- Sodium: 390
- Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 1
- Cholesterol: 0