Halen Môn Kraut-chi
INGREDIENTS
Makes 1 jar
- 2 kg of white cabbage (organic preferably)
- 45g Pure Sea Salt
- 60g spring onions
- 30g garlic
- 30g ginger root
- 20g-40g of Gochugaru chilli flakes, to taste depending how spicy you like it
- 50 ml of Oak Smoked Water
Anna Jones of Jones Trust Your Gut, is known for her punchy, gut-loving ferments, and has kindly shared this recipe with us. We’ve had two jars of it in the fridge this week, and they are disappearing rapidly. If DIY isn’t your thing, she also has a wonderful range of ready-to-eat products here.
This recipe is a spicy hybrid of sauerkraut and kimchi. Deliciously hot and smoky, made with our smoked water and crunchy white cabbage, perfect with poached eggs on toast, crammed into a cheese toasty or with simple brown rice. We promise this will elevate any meal.
From Anna – ‘Fermenting may seem a bit frightening if you haven’t tried it before but this simple recipe will help you start to discover a whole magical world of microbes and complex flavours.’
METHOD
- Sterilise your jar.
- Shred the cabbage with a knife. Not too thick and not too thin as it will go mushy.
- Put the shredded cabbage in a big bowl and massage in the salt. Cover with a tea towel and set aside for half an hour.
- Prepare your spring onions, garlic and ginger by shredding the spring onions and peeling and grating the garlic and ginger. Combine these ingredients together and add to the cabbage.
- Now add your chilli to your desired level of spice.
- The cabbage should be getting nice and relaxed now so it’s time to pack into your clean jar.
- Push it down really well so no air remains and it creates its own brine to cover the cabbage. Push down firmly. A great way of ensuring the cabbage stays down is a small fermentation weight or a zip lock bag with some water in. This keeps the cabbage happy and will be a non-aerobic environment which is essential for this type of fermentation.
- Now your cabbage is happily tucked in, put on the lid and set on the side for 7 days. It will be happy at room temperature. You may see some small bubbles starting to build up over the next few days, unscrew the lid to release the gas if necessary.
- After 7 days it will taste good but I prefer to let it go a bit longer (at least 14 days) to get the most beneficial probiotics.
- Have a taste and if you are happy with the texture and the sourness add the Halen Mon smoked water for that lovely extra Smokey dimension.
- Refrigerate – This can be kept in the fridge for 6 months plus.
Recipe from Anna Jones of Jones’ Trust Your Gut.