'Kimchi' Style Sauerkraut with Nasturtiums
A spicy kimchi inspired sauerkraut with nasturtium leaves, chilli, garlic and ginger.
Ingredients
- 3 cups chopped nasturtium leaves
- 1 small cabbage
- 1 small yellow onion diced (or 3-4 spring onions)
- 3 tbsp rock salt
- 1 tsp sugar
- 1 tbsp fish sauce
- 3 cm fresh ginger
- 4 cloves garlic
- 2-3 fresh chopped red chiili or 2 tbsp dried chili flakes (add more or less spice depending on your liking)
Instructions
- In a large bowl add in the nasturtium leaves, shredded cabbage, diced onion and the rock salt. Use your hands to massage the salt in and keep doing so for 10 minutes to release all the juices.Alternatively, massage the salt in for a minute then weigh the vegetables down with a plate and something heavy on top. Leave this to sit for an hour and the juices will be released.
- Blend together the sugar, fish sauce, fresh ginger, garlic and chili to make a sauce.
- Add to the vegetables and mix well
- In a clean and sterilised jar or fermeting crock, add in the vegetables and squish them down well so the juices rise to the top.
- Use a large cabbage or nasturtium leaf to push the vegetables down and keep them submerged under the brine. If you have a glass fermenting weight, use the too.
- Seal the jar or fermenting crock.If you have a valve on your fermenting crock this will allow the gases to escape.If you are using an ordinary jar, after 24 hours 'burp' the jar by opening the lid and letting the gases escape.
- Keep the jar in a cupboard at room temperature for 2-5 days, burping it daily. Taste it after 2 days and if tangy to your liking, transfer to the fridge. If not, keep it fermenting a few days longer.
- Once in the refrigerator it will store a month.
Tried this recipe?Let us know how it was!