Fermented Foods: Sauerkraut is one of those foods, you should never buy from the grocery store. With this homemade Sauerkraut Kimchi, you retain all it's natural goodness, bacteria to feed and nurture the good bacteria in your gut. Depending on the weather condition, you will have to be careful not to leave it out too long for it to culture.
- cabbages (2)
- himalayan salt (2 tbsp )
- korean chili powder (2 tbsp)
- ginger (1 tbsp)
- garlic (2 cloves)
1 or 2 whole cabbage
With a spiralizer, cabbage peeler, mandolin, food processor with a shredder blade or a knife, shred your cabbages into thin strips.
Add sea salt.
Add chile spices
Mix and massage until you get enough liquid to cover your sauerkraut when you put them in a glass jar.
Squeeze the liquid out.
Once you have enough liquid, put these in a glass jar making sure there some liquid above the sauerkraut. This liquid on top with safeguard your sauerkraut from going bad.
Leave it on top of your fridge, for about 3-10 days depending on the weather condition. When you have made this dish enough, you will start to know when the fermentation is done by the smell of it. Fermented dishes all have a distinct scent, which is an acquired one.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.