The Plant-Based Community Cookery School
The Plant-Based Community Cookery School
A kraut with a kick! Delicious and a good way to use up radishes.
1 medium red cabbage
1 medium hispi cabbage
4 carrots
6 radishes
1 large thumb fresh ginger
20grams seaweed
2 green chilli
2 tablespoons sea salt
1: Shred the two cabbages and ginger in a food processor or grate by hand on largest side of grater.
2: Thinly slice the carrots and radish or slice using the thinnest setting on a food processer.
3: Remove seeds from the chlili's and chop into thin slices.
4: Add the cabbage, radish, ginger and carrots to a bowl with the salt and massage vigorously with your hands until it becomes wet and sitting in liquid. Don't be shy now, give it some welly.
5: Stuff the ingredients including the chilli and seaweed firmly into a steralised kilner jar - or normal jars with metal lids - and ensure it's covered in it's own liquid.
6: Hold the ingredients down under the juice with either a fermentation stone if you're fancy or use a cabbage leaf pressed down on top to seal the contents. Seal the lid or cover loosely if you don't want to 'burp' it every day.
7: If you sealed your ferment burp it every day by opening the lid to release gases. Do this in a sink incase you get any spurts or splatters. If you leave it for a few days without 'burping' it's more likely to do this. Press the cabbage leaf firmly down to ensure none of your ferment is not covered by the liquid.
8: After a week your ferment should be ready. Leave longer as desired. Disgard the covering cabbage leaf. Seal and store in fridge.
This banging recipe was brought to you by Made In Hackney supporter Jessie Ferments
