Kimchi Spicy Sauerkraut

INGREDIENTS:

• ½ – ¾  napa or green cabbage (about 700g)
• 1 small sweet potato
• 1 large carrot
• 1 clove garlic chopped
• 2 teaspoons fresh ginger grated
• ½ long red chilli or ¼ – ½ teaspoon dried chilli flakes
• 1 teaspoon turmeric powder
• 3 teaspoons Himalayan or Celtic salt
• ¼ cup Kombucha tea (optional) or ¼ cup water
• 1 probiotic capsule

METHOD:

1. Remove the outer leaves of the cabbages, rinse, pat dry and set aside.
2. Coarsely grate or chop the cabbage, sweet potato and carrot and place in a bowl.  Sprinkle with salt and massage in with your hands until the vegetables are slightly wilted.  Cover with a plate and tea towel and set aside while you make the brine.
3. In the blender place the Kombucha tea or water, garlic, ginger, chilli, turmeric,  pinch salt and probiotic and blend until smooth.
4. Pour the brine over the vegetables and mix well.
5. Place the vegetables into a clean glass jar and pack down tightly.  Leave at least 5 cm from the top of the jar to allow the cabbage to expand.   Ensure there is enough brine covering the top of the vegetables.  If not add some water to cover.
6. Roll up the reserved cabbage leaves into a tight roll and place on top of the vegetables and push down.  This allows the vegetables to sit under the brine ensuring a good start to the lacto-fermentation process.
7. Cover the jar with a muslin cloth and rubber band and place in a dark place to ferment for 3 – 21 days (minimum 3).  Fermentation time will depend on the temperature of your kitchen, on warmer days the process will take less time, and colder days, longer.  Taste every few days.  It should taste sour and spicy.  When you are happy with the taste remove the cabbage leaves, seal and store in the fridge.

Note:  Once opened, keep refrigerated

This recipe has been kindly shared by Kate Williams from:
www.www.mullenhealth.com.au/practitioners/kate-williams