Spicy Sauerkraut
For whatever reason, I was intimidated to start fermenting my own food. I guess I thought I’d do it wrong & end up with some rank ass mixture I’d have to throw out (and you know how much I hate to waste!)
So I decided to start easy with sauerkraut, and work my way up from there.
When I say start easy, I mean it. It was REALLY freaking easy.
The fun part about it is that you can spice it any which way to suite a variety of meals. Or not at all if you’re more of a plains walk salt kinda person.
I loved using Cured Nutrition’s CBD spice blends in mine.
Don’t forget if you want to add their goodies to your creations, you can use my code KAYLALA to save!
Ingredients
1 head white cabbage
1 head purple cabbage
Fresh ginger
Fresh turmeric
Fresh garlic (6-7 cloves)
Cured Nutrition spice blends
Red chili (ground or fresh)
Sea salt
Instructions
1. Shred/dice cabbage to the size of your liking, and add to a large mixing bowl.
2. Cover cabbage in sea salt, and massage cabbage until water starts to come out.
3. Once water is present, add diced garlic, shredded ginger & shredded turmeric to your liking (I used a lot of each).
4. Spice with Cured Nutrition spice blends. If you don’t have their spice blends, paprika and red chili are great.
5. I added extra red chili (ground) to my mixture, because we like heat.
6. Mix up everything, and then massage again to get more water out of the cabbage, and to saturate the water with the spices.
7. Once well mixed and massaged, add to a mason jar that is airtight.
8. It’s important that the water from the cabbage is covering the top of the cabbage once in the jar. I put my hand in and packed down the cabbage to ensure the water surpassed the veggies.
9. Seal in airtight jar, and put on a shelf that doesn’t get sunlight for up to 14 days.
10. Check in on it daily. You can eat it earlier than the 14 days, but the longer it sits- the more fermented it gets.
ENJOY!
