This spicy kimchi-style vegan sauerkraut combines traditional fermenting techniques with zesty Asian flavors. Ideal for enhancing any meal with a probiotic boost and a burst of spicy tang. Perfect for adding a healthy kick to wraps, sandwiches, and rice dishes.
Vegan
Spicy Kimchi-Style Vegan Sauerkraut
This spicy kimchi-style vegan sauerkraut combines traditional fermenting techniques with zesty Asian flavors.
About this recipe
Method
Tested in our kitchen
- 1
Combine cabbage and salt in a large bowl. Massage for 10 minutes until brine forms.
- 2
Mix garlic, ginger, sugar, and chili powder in a small bowl and spread evenly over the cabbage.
- 3
Tightly pack the mixture into a clean jar, pressing down until submerged in brine.
- 4
Cover the jar with a clean cloth and secure with a rubber band. Allow it to ferment at room temperature for 1-5 days, checking daily and pressing down if needed.
- 5
Seal and refrigerate for up to 2 months.
Courses: Condiments, Dinner, Lunch
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