Cabbage, carrot, ginger + garlic sauerkraut

Name: Cabbage, carrot, ginger + garlic sauerkraut (Sauerkraut bresych, moron, sinsir a garlleg)
Prep time: 20 min
Total time: 20 min
Yield: Makes about 1kg/2lb 3¼oz or a 2 litre/70fl oz jar
Cuisine: British
Ingredients: 1 small white cabbage, outer leaves reserved and remaining cabbage finely shredded (500 g/1 lb 2 oz prepared weight); 1 small white cabbage, outer leaves reserved and remaining cabbage finely shredded (500 g/1 lb 2 oz prepared weight); 1 small white cabbage, outer leaves reserved and remaining cabbage finely shredded (500 g/1 lb 2 oz prepared weight); 28 g/1 oz flaked sea salt; 1 fennel bulb, core discarded and finely sliced (about 250 g/9 oz prepared weight); 2 carrots, peeled then peeled into ribbons (about 250 g/9 oz prepared weight); 4 garlic cloves, finely sliced; 1 thumb-sized piece of fresh root ginger, peeled and finely chopped; 200 ml/7 fl oz boiled water

Sauerkraut bresych, moron, sinsir a garlleg

Preparation info

Makes about
1
kg

Difficulty
Easy
Ready in
20 min

Appears in

Sea Salt

By The Lea-Wilson Family

Published 2022

About

This funky, slightly spicy sauerkraut with an incredibly savoury flavour from the garlic is perfect added to Asian-inspired stir-fries or generously filled wraps. We’ve given weights for the vegetables here, as the ratio of vegetable to salt needs to be quite specific for successful fermentation. It will take anywhere from five days to four weeks to ferment, and it’s ready to consume.

Ingredients

Europe
United Kingdom
Wales
Gluten-free
Vegan

Ingredients

Method