Easy Spicy Ginger and Chilli Sauerkraut

by | Jun 19, 2018 | 6 comments

This Spicy Ginger and Chilli Sauerkraut packs a wonderful punch! It will liven up your meals and is so, so good for your gut!

Yields20 Servings
 Half a Nappa Cabbage, finely sliced
 1 Chilli, sliced thinly
 3 Garlic cloves, finely chopped
 1/2 to 1 cup filtered water (if not using coconut water kefir)
 1 Brown onion, sliced thinly
 OPTIONAL: Your choice of starter culture. We use the Kultured Wellness Coconut Water Kefir starter for this.
1

Combine all ingredients into a large bowl, and massage with your hands until the ingredients soften and the juices leach out.

2

Using a 1L jar (or you can divide ingredients into a few smaller jars), place the mix into the jar, and then press down so they remain quite compact.

3

Add the water or coconut water kefir until it reaches roughly 1/2 to 1 inch from the top of the jar, close the lid, and set aside in a warm area in your house to ferment for roughly 3 days.

4

Once it is slightly fizzy it means it is well fermented, so place in your fridge and use as you please with your meals. It is seriously delicious!

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Ingredients

 Half a Nappa Cabbage, finely sliced
 1 Chilli, sliced thinly
 3 Garlic cloves, finely chopped
 1/2 to 1 cup filtered water (if not using coconut water kefir)
 1 Brown onion, sliced thinly
 OPTIONAL: Your choice of starter culture. We use the Kultured Wellness Coconut Water Kefir starter for this.

Directions

1

Combine all ingredients into a large bowl, and massage with your hands until the ingredients soften and the juices leach out.

2

Using a 1L jar (or you can divide ingredients into a few smaller jars), place the mix into the jar, and then press down so they remain quite compact.

3

Add the water or coconut water kefir until it reaches roughly 1/2 to 1 inch from the top of the jar, close the lid, and set aside in a warm area in your house to ferment for roughly 3 days.

4

Once it is slightly fizzy it means it is well fermented, so place in your fridge and use as you please with your meals. It is seriously delicious!

Easy Spicy Ginger and Chilli Sauerkraut
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6 Comments

  1. Christine

    Hello, do you weight the contents down?
    Thankyou.
    Christine x

    Reply
    • amanda gargula

      Hi Christine
      You do not have to weight it down but the contents should be covered with liquid
      Amanda

      Reply
  2. Catherine

    Not sure what nappa cabbage is
    Can I use any cabbage?

    Reply
    • Ruth Changing Habits

      Hello Catherine, napa cabbage is also called wombok or Chinese cabbage. You can use normal cabbage it would just have a different texture.

      Reply
  3. Amanda

    Hi, Just checking…11 tablespoons of ground ginger? Correct?

    Reply
    • Ruth Changing Habits

      Hello Amanda, this should be 1 tablespoon on ginger powder.

      Reply

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