This Spicy Ginger and Chilli Sauerkraut packs a wonderful punch! It will liven up your meals and is so, so good for your gut!
Combine all ingredients into a large bowl, and massage with your hands until the ingredients soften and the juices leach out.
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.
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.
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!
[cooked-sharing]
Ingredients
Directions
Combine all ingredients into a large bowl, and massage with your hands until the ingredients soften and the juices leach out.
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.
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.
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!
Hello, do you weight the contents down?
Thankyou.
Christine x
Hi Christine
You do not have to weight it down but the contents should be covered with liquid
Amanda
Not sure what nappa cabbage is
Can I use any cabbage?
Hello Catherine, napa cabbage is also called wombok or Chinese cabbage. You can use normal cabbage it would just have a different texture.
Hi, Just checking…11 tablespoons of ground ginger? Correct?
Hello Amanda, this should be 1 tablespoon on ginger powder.
Do you not have to burp the jar each day?
Hi Denise, we haven’t had to do that for this recipe 🙂