Curried Kraut!
Description
If you think you don’t like fermented cabbage, this recipe is good enough to make you change your mind!
My first experience with sauerkraut was at 16-ish when I was rummaging through a vacation home’s fridge in Los Angeles. Having grown up in the Southeast of Brazil, it was nothing I was accustomed to.
It was pre-made and came in an abnormally large can. I couldn’t get past the smell - or the flavor, really. As a result, I spent the longest time thinking I didn’t like sauerkraut.
I had to suffer through years of digestive problems before improving my gut health became a priority. Alas, my second encounter with sauerkraut was inevitable.
Having lived in Europe for a few years then, I’m sure my palate had evolved (I had also moved on from canned food), but I still remember the absolute delight I felt when I didn’t just manage to eat it without pulling a face, but actually enjoyed it. And that was that. I’m a convert now.
This sauerkraut, however, is a step up from the traditional recipe. It’s homemade with simple ingredients, following the fermentation process of a regular sauerkraut, but with the addition of curry powder and other spices to make a more potent flavor and of course, help promote a healthy gut.
Shall we?
Benefits of Sauerkraut:
➥ Sauerkraut is a nutritional powerhouse! A single serving provides some serious nutrition and a good portion of your recommended daily value of vitamin C, vitamin K1, iron, manganese, vitamin B6 and potassium.
➥ Probiotics, probiotics, probiotics. Like other fermented foods, sauerkraut is a fantastic source of probiotics, which promote healthy gut bacteria and help digestion. It also contains enzymes that help break down nutrients into more easily digestible molecules, so your body can absorb all this nourishment more readily.
➥ Boosts your immune system. Sauerkraut has been shown to have anti-inflammatory activity by contributing to a stronger immune system, and in turn, reducing your risk of developing infections and helping you recover faster.
Spiced Sauerkraut
Instructions
-
Sterilize all your equipment. It’s as easy as pouring boiling water over clean jars and lids and letting it dry completely. Wait for it all the be back to room temperature before using.
-
Prepare the cabbage. Cut the cabbage into quarters, setting aside the outer ribbed leaves, you’ll use them later. Using a sharp knife or mandolin, slice the cabbage into thin strips.
-
In a large bowl, combine the salt and shredded cabbage. Massage the salt into the cabbage, squeezing as you go. Continue for about ten minutes or until the cabbage starts to get softer, reduce in size, and release liquid.
-
Add shredded carrot, garlic and spices, and massage again for another 4-5 minutes. This is your chance to taste test and adjust the flavor if you feel like it needs a little something extra.
-
Pack the jar. Place the cabbage in a jar and press down firmly. Fill until just about 1 inch or so of space is exposed at the top of the jar. There should be enough liquid to submerge the vegetables. If you need more, top with filtered water until covered. Use the outer leaves to press over the top of the cabbage, and push it beneath the brine. Seal with the lid and place on the counter away from direct sunlight, or in a cabinet.
-
Now the magic happens. During this fermentation process, open the lid once a day to allow gas to escape. Taste after 3 days to see where you’re at. Continue to let ferment for up to 14 days or until the desired taste is achieved. I found the sweep spot to be about 8-10 days. Once ready, keep refrigerated and it should be good for 3 to 6 months.
Note
Pro tips:
- Organic cabbage is always better for fermentation. The chemicals in non-organic cabbage can negatively influence the fermentation process.
- Using salt with nothing added is also important. Table salt can contain iodine, which could make the sauerkraut cloudy. Canning or kosher salt can also be used, just be aware that it measures differently. This recipe is written for sea salt.
- The cabbage must be submerged in liquid to ferment properly. I like to use the outer leaves of the cabbage to press it down, but you can also invest in some canning weights to keep everything fully contained within the brine.
- Make sure to use clean utensils each time you get some out of the jar. Used utensils can introduce bacteria into your sauerkraut and make it go rancid.
You’re the master of your spices. Use what you like, this is just a guide. Also, if you don’t have seeds, use powdered! Another pro tip: ginger root and turmeric freeze perfectly well, you don’t have to buy fresh every time you want to use some.
