Vegetable kraut

Vegetable kraut

By
From
Real Food by Mike
Makes
1 kg
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1/2 white cabbage, shredded
1 carrot, grated
1 radish, grated
1 fennel bulb, grated
2 4 cm pieces of fresh turmeric, grated
1 teaspoon caraway seeds
45g salt

Method

  1. Combine all the ingredients in a bowl and knead together with your hands for 5 minutes until plenty of water has been released. Stuff the vegetables into a sterilised 2 litre (8 cup) jar, pressing down and forcing the vegetables underneath the liquid. If necessary, add a very small amount of water to completely cover the cabbage, leaving a 2 cm gap at the top.
  2. Cover the jar tightly with a lid and place it in a cool, dark place (15–20°C) for 2 weeks. During this time you will have to open the jar once a day to release the carbon dioxide. Once the kraut is ready, place it in the refrigerator, with the lid on, to slow the fermentation down. It should be a little sour but the vegetables should still be crispy.

Note

  • This recipe works well with regular cabbage, or you could use red cabbage and beetroot if you'd prefer a purple kraut.
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