Posted (Lori) in News


Thank you, Anjali, for putting together this amazingly clear recipe and set of instructions. I’m going to try this today. If it works for me—I am going to do it without the special equipment and I’m not sure if my cool, dry, dark place is cool, dry, and dark enough—I’ll bring some to taste next week.


This is a delicious take on sauerkraut.  The added ginger and chilies make for an asian inspired kraut.  You can use this kraut in many ways.  Here are some ideas:

  • Add a couple tablespoons to a simple green salad
  • Add it to your sandwich to give a crunchy vinegary kick
  • Have it as a side to your eggs

I never thought I liked kraut, but this one is different.  It has so much flavor, and brings out a new dimension to salads, sandwiches and your eggs!

Key to fermentation

Submerge in brine and all will be fine!

This simple line is all your to need to remember to keep your ferments safe.  Submerge the vegetables in brine because good bacteria don’t need oxygen.  Bad bacteria do, however, so always keep the vegetables submerged well under the brine.

Ingredients needed:

  • ½ red cabbage, thinly sliced
  • 3 large carrots, coarsely grated
  • 2 tablespoons grated ginger
  • 2 tablespoons thinly sliced chilies
  • 3% sea salt by weight

Tools needed

  • 1 clean 1 quart wide mouth mason jar
  • Primary follower – outer leaf of cabbage (this forms a protective layer over the vegetables)
  • Weight – This helps to weigh down the vegetables and keep them submerged under the brine. There are two options:
    • Glass weight – I buy these (see link below) – they are made for wide mouth mason jars for this purpose:
    • Or you can use the ziplock method.  Open a quart sized ziploc and place it in the jar on top of the vegetables (and after the outer leaf of cabbage).  To add weight, fill the bag with water until there are no more air pockets.  Then seal the bag
  • Covering – there are two options:
    • Drape the jar with a cheesecloth, muslin, a kitchen towel
    • Airlock lids.  I use these (see link below) – they make fermenting fool proof:


  1. Mix all ingredients and weigh them.  Add 3% salt.  So for example, if the mixture weighs 500g, add 15g salt.  Make sure to use good quality sea salt with no additives
  2. Work in the salt with your hands and massage for a few minutes.  The key is to get the vegetables to release brine (salted water)
  3. Let the vegetables rest for 20 minutes
  4. Massage more, and more brine will be released from the vegetables
  5. Press the vegetables firmly into the  jar, pressing out air pockets, and allowing the brine to rise to the top above the vegetables.  Ensure there are 3 inches headspace left between the brine and the top of the jar
  6. Place the primary follower, a large cabbage leaf, on top of the vegetables
  7. Add the weight (see above)
  8. Add a covering (see above).  The covering should allow carbon dioxide that is released during fermentation to escape
  9. Set aside in a cool, dark place.  Ideal fermentation temperature is between 55-75F
  10. Check everyday to make sure the vegetables are submerged, pressing down as needed to bring the brine back to the surface
  11. You may see scum on top – its generally harmless, but if you see white mold, scoop it out.  The ferment is still safe!
  12. After 5-7 days test the ferment.  It is ready when the smell is sour, touch is firm to soft but not slimy, and taste is pleasingly sour and pickly but not too vinegary
  13. When ready, add a lid and put in the refrigerator and enjoy.  It should last at least 6 months if not longer

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