Fermented Cabbage Two Ways

Ingredients

Green Ginger Kimchi

• ½ large green cabbage
• 1 tablespoon sea salt
• 1 large carrot, peeled
• 5 radishes
• 1-inch ginger root
• 2 large garlic cloves
• 3 lemon rind slices
• 1 tablespoon gochujang chili flakes (Korean chili flakes) or red pepper flakes

Purple Beet Sauerkraut

• ½ large purple or green cabbage
• 1 tablespoon sea salt
• 3 lemon rind slices
• 1 cup beets cut into matchsticks
• ½ tablespoon caraway seeds

Method

Step 1

Green Ginger Kimchi

Remove 2 outer leaves from the cabbage, cut the cabbage in half, then remove the core but save it for later. Thinly slice half of the cabbage.

2. Place the thinly sliced cabbage into a large bowl and sprinkle with the sea salt. Massage the cabbage using your hands, until it has released its juices. Set aside while preparing the remaining ingredients.

3. Thinly slice the carrot, radishes, and ginger. Crush the garlic cloves.

4. Toss all of the ingredients together in the cabbage bowl, then allow it to rest and marinate for 15 minutes.

5. After 15 minutes, transfer the cabbage mixture to a 32-ounce jar in batches, making sure to press and pack it down well along the way.

6. Pour all juices that remain in the bowl into the jar then place the outer cabbage leaves on top of the kimchi followed by the saved core. Put the lid on and close, then place the jar on top of a kitchen towel, or plate, to catch any leaking during the fermentation process.

7. Allow the cabbage to ferment at room temp for 7-14 days, opening the lid daily to release gas. After fermentation is complete, store in the fridge for up to 4 months.

Nutritional analysis (per ½ cup, 8 servings per jar) Calories: 28, Total Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 899mg, Carbohydrates: 6g, Fiber: 2g, Sugars: 3g, Protein: 1g, Net Carbs: 4g

Step 2

Purple Beet Sauerkraut

1. Remove 2 outer leaves from the cabbage, cut the cabbage in half, then remove the core but save it for later. Thinly slice half of the cabbage.

Place the thinly sliced cabbage into a large bowl, sprinkle with the sea salt and caraway seeds. Massage the cabbage using your hands, until it has released its juices. Set aside while preparing the remaining ingredients.

3. Once you have prepared the remaining ingredients, add everything into the cabbage bowl and massage together, then allow it to rest and marinate for 15 minutes.

4. After 15 minutes, transfer the cabbage mixture to a 32-ounce jar in batches, making sure to press and pack it down well along the way.

5. Pour all juices that remain in the bowl into the jar then place the outer cabbage leaves on top of the kimchi followed by the saved core. Put the lid on and close then place the jar on top of a kitchen towel, or plate, to catch any leaking during the fermentation process.

7. Allow the cabbage to ferment at room temp for 7-14 days, opening the lid daily to release gas. After fermentation is complete, store in the fridge for up to 4 months.

Nutritional analysis (per serving, based on - servings) Calories: 27, Total Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 904mg, Carbohydrates: 6g, Fiber: 2g, Sugars: 4g, Protein: 1g, Net Carbs: 4g

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