Description
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.
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 and toss together with your hands until all the ingredients are well combined.
- 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.
- The kraut-chi will keep for up to 2 months. Once opened, store in the fridge and eat within a month.
- Category: Side