Fridge Raid Ferment Sauerkraut by @maxlamanna

20 min
Medium

1 serving

🥬

900 g

Cabbage

🫜

100 g

Beetroot

🥕

100 g

Carrot

🫚

15 g

Ginger

🧄

6 g

Garlic

🌶️

1 g

Spicy Pepper Flakes

🧂

32 g

Salt

Preparation Steps

  1. Step 1/13

    Wash the cabbage, carrot, beetroot, ginger, and garlic thoroughly.

    cabbage
    carrot
    beetroot
    fresh ginger
    garlic
    🪵cutting board

  2. Step 2/13

    Remove the outer cabbage leaves and set 2 large intact leaves aside for sealing the jar.

    cabbage
    🔪chef's knife
    🪵cutting board

  3. Step 3/13

    Thinly shred the remaining cabbage and transfer it to the large mixing bowl.

    cabbage
    🔪chef's knife
    🪵cutting board
    🥣large mixing bowl

  4. Step 4/13

    Grate the carrot and beetroot into the bowl with the shredded cabbage.

    carrot
    beetroot
    cabbage
    🧀box grater
    🥣large mixing bowl

  5. Step 5/13

    Finely chop the garlic and ginger, then add them to the vegetable mixture.

    garlic
    fresh ginger
    cabbage
    carrot
    beetroot
    🔪chef's knife
    🪵cutting board
    🥣large mixing bowl

  6. Step 6/13

    Weigh the prepared vegetables and calculate salt equal to 2% of their total weight; use about 32 g salt for 1,600 g vegetables.

    cabbage
    carrot
    beetroot
    fresh ginger
    garlic
    fine sea salt
    ⚖️kitchen scale
    🥣large mixing bowl

  7. Step 7/13

    Add the fine sea salt and spicy pepper flakes to the vegetables.

    fine sea salt
    spicy pepper flakes
    cabbage
    carrot
    beetroot
    fresh ginger
    garlic
    🥣large mixing bowl
    🥄measuring spoon

  8. Step 8/13

    Massage the salted vegetables with clean hands for 5 to 10 minutes until they soften and release plenty of brine.

    cabbage
    carrot
    beetroot
    fresh ginger
    garlic
    fine sea salt
    spicy pepper flakes
    🥣large mixing bowl

  9. Step 9/13

    Pack the vegetable mixture tightly into the sterilized glass jar, pressing firmly to remove air pockets.

    cabbage
    carrot
    beetroot
    fresh ginger
    garlic
    fine sea salt
    spicy pepper flakes
    🫙sterilized glass jar
    🥣large mixing bowl

  10. Step 10/13

    Press the vegetables below their released brine, leaving about 2 cm of headspace at the top of the jar.

    cabbage
    carrot
    beetroot
    fresh ginger
    garlic
    🫙sterilized glass jar

  11. Step 11/13

    Place the reserved cabbage leaves over the vegetables to keep all pieces submerged under the brine.

    cabbage
    🫙sterilized glass jar

  12. Step 12/13

    Close the jar loosely and ferment at room temperature for 7 to 14 days, releasing pressure daily if using a sealed lid.

    cabbage
    carrot
    beetroot
    fresh ginger
    garlic
    fine sea salt
    spicy pepper flakes
    🫙sterilized glass jar
    ⭕jar lid

  13. Step 13/13

    Taste the ferment after 7 days and refrigerate it once it reaches your preferred tanginess.

    cabbage
    carrot
    beetroot
    fresh ginger
    garlic
    fine sea salt
    spicy pepper flakes
    🫙sterilized glass jar
    ⭕jar lid

Composition

Ingredients

Types

Vegetables, Herbs and Spices

Ingredients

Cabbage, Beetroot, Carrot, Ginger, Garlic, Spicy pepper flakes, Salt

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Gluten-free, Dairy-free, Low-calorie, Plant-based

Calories

35 kcal

Macro nutrients

Protein: 1.5g, Carbohydrates: 7g, Dietary fiber: 2.5g, Total fat: 0.2g, Sugars: 4g

Nutritional Information

Minerals

Sodium: 480mg, Potassium: 210mg, Calcium: 35mg, Iron: 0.6mg

Vitamins

Vitamin C: 28mg, Vitamin K: 35mcg, Folate: 30mcg, Vitamin A: 210mcg RAE

Preparation

Time Information

Preparation

20 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

chef's knife, cutting board, box grater, large mixing bowl, kitchen scale, measuring spoon, sterilized glass jar, jar lid

Appliances

to inform

Type

Type

Type Of Dish

Side Dish, Condiment

Occasions

Everyday Meal, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@maxlamanna

Origin

Cuisine

German, European

Geographic

to inform

Various

Aspect

Texture

Crunchy, Crisp, Juicy, Tender

Flavors

Tangy, Sour, Salty, Spicy, Earthy, Pungent

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 10080 min (Ferment in a clean sterilized jar,Keep vegetables fully submerged beneath brine,Store away from direct sunlight,Keep at a cool room temperature,Release built-up gas daily when using a sealed lid), fridge : 43200 min (Refrigerate after fermentation reaches the desired sourness,Keep vegetables submerged beneath brine,Use clean utensils when serving,Keep the jar closed between uses), freezer : 0 min (Freezing is not recommended because it softens fermented vegetables and reduces their crunch)