Sauerkraut with carrot, onion, ginger, turnip and horseradish
Sauerkraut with carrot, onion, turnip, ginger, and horseradish
Last week I shared my Curtido recipe, a lightly fermented El Salvadoran dish normally served with pupusas. Absolutely delicious! The Curtido only used up half of a cabbage, so using the other half, I decided on a variation of sauerkraut.
This sauerkraut smells absolutely fantastic, I can hardly wait to dig in! Ahem – other than the ‘taste tests’!;)
Like any lacto-fermented food, this sauerkraut variation is full of probiotics, enzymes and vitamins. An amazing effect of fermenting is the added health benefits brought out into your foods; but once you’ve started your fermenting journey you start to crave that tangy flavor as well.
After making Fire Cider a while back, I still had quite a bit of shredded horseradish left over. I put it in a freezer bag and waited for inspiration to strike.:)
1/2 head of green cabbage (2 lbs)
1/2 small onion
1/4 cup horseradish
1/2 a turnip
1 tsp. ginger root
1 tbsp. fresh oregano, or 1 tsp dried oregano
1/2 tsp. caraway seed
1/2 tsp. celery seed
1/2 tsp. red pepper flakes
1 tbsp. fire cider, vinegar, or lemon/lime juice
3 tbsp. coarse sea salt
Peel, slice, dice and shred everything and layer in a large container adding some of the salt over everything between layers.
Massage everything to help bring out liquids from the vegetables. You do not need to massage constantly. Give a short massage, cover and let sit for 10 – 20 minutes and repeat until you start getting some liquids.
Transfer sauerkraut (and liquids) to a glass or ceramic fermentation container, pressing it down gently to encourage brine to cover all.
Add fermentation weights and cover with loose lid or cloth and an elastic.
If your brine does not cover the vegetables, check again after 24 hours, pressing down on the vegetables gently with clean hands or a kraut pounder to bring out more brine.
After 48 hours if you still do not have enough brine, mix 1 cup water with 5 grams of sea salt and stir to dissolve before adding to your sauerkraut.
Leave to ferment at room temperature for 5 days – several months, taste testing regularly until you love it or can’t stand waiting anymore.;)
When the taste is to your liking, cover your sauerkraut with a lid and keep in the fridge to slow down fermentation.
So far, I am loving the flavor of this sauerkraut variation, I plan to let it ferment for at least a month before refrigerating though! Do you have a favorite sauerkraut mixture? What do you add?