Spicy Ginger Garlic Sauerkraut

Home made sauerkraut is a great way to get your probiotics in, and it is really inexpensive to make! This one is packed with flavor and has a little kick thanks to the garlic, ginger and chili flakes!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

Twitter Facebook

Servings: | Prep Time: | Cook Time: | Ready in:

Ingredients

• 1 large head organic green cabbage, 3 outer leaves reserved whole, and the rest thinly sliced or shredded
• 1 Tbsp sea salt
• 1 large carrot, cut julienne
• 2 garlic cloves, sliced
• 1 1/2 Tbsp fresh ginger, minced
• 1 Tbsp red pepper flakes
• filtered water as needed
• 2 large 4 cup jars with a wide mouth

Instructions

In a large bowl, combine the sliced cabbage with the sea salt. Massage with your hands, squeezing it until you get a good amount of water out of the cabbage at the bottom of the bowl and it is softened a little. Mix in the carrot, garlic, ginger, pepper flakes. Place in the 4 cup jars, pressing out any air, and pour in the extra water at the bottom of the bowl. Top with the reserved cabbage leaves. If the water does not rise above the cabbage in the jar, pour filtered water over it so it does (you want all the cabbage completely submerged). Put a weight on top of the cabbage leaves so that they stay submerged (I used a small prep bowl that fit inside the jar) you do not want the cabbage exposed to the air. Cover the jar with a towel and place it somewhere where it will not be disturbed like in a closet (and you may want to set it on a tray in case it leaks a little). Check it every few days to make sure it does not have any mold on the top, and if it does simply remove it with a spoon (the rest is ok as long as it is in the brine). After 7 days, it should be ready (or when it is fermented to your liking, I just find that mine is usually done after 7). Place in jars and store in the fridge.