I have a slaw recipe that I learned from my friends from Kenya. It’s super great and I published it in Farm to Table (which you can get for free when you subscribe to our blog). I wondered what it would taste like as lacto-fermented sauerkraut. Y’all it tastes great!
I’m not going to give exact measurements because I don’t want you having to grate two and a half carrots to the get measurement that I got from two carrots. Your kraut will turn out just fine without the exact measurements. It’s how people cooked for thousands of years.
I put everything in a large bowl and salt it. I weigh the bowl first and adjust the scale back to zero (with the bowl on it) then I weigh the bowl when it is full. I use 2 tsp salt for every pound of kraut. I use Himalayan salt from Fermentools.
After a couple of hours, I put it in wide mouth canning jars, press it down to make sure there is liquid coming up over the kraut, put the Fermentools lids on and set them in a cool dark place for 5-7 days. When they are done fermenting, I store replace the lids with regular canning lids and store them in the refrigerator.
- 1/2 a head of green cabbage (finely chopped)
- 1/5 head of purple cabbage (finely chopped)
- 2 grated carrots
- 1 grated beet
- 1 chopped apple (you need a firm apple like gala or pink lady)
- salt (I really like Himalayan salt for fermenting)
- Chop the red and green cabbage very fine.
- Grate the carrots and beet
- Chop the apple
- Put all the prepared produce in a large bowl and sprinkle two teaspoons of salt for every pound of produce over it. Use your hands to mix and gently crush the produce. Cover with a cloth for several hours.
- Put into clean wide mouth jars and put Fermentools lids on (or whatever you use for your fermenting).
- Put in a cool dark place for 4-5 days. Then remove Ferementools and put a regular canning lid on.
- Store in the refrigerator.
What have you been fermenting?