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0
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0
minReady in -
perYield -
50
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:
- Seasons:all
- Cuisines:
- Courses:condiments,dinner,lunch
Recipe Description
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.
Ingredients
- 1 head cabbage, finely shredded
- 1/4 cup sea salt
- 4 cloves garlic, minced
- 2 tablespoons grated ginger
- 1 tablespoon sugar
- 3 tablespoons chili powder
- 1/2 cup water
Steps:
- Combine cabbage and salt in a large bowl. Massage for 10 minutes until brine forms.
- Mix garlic, ginger, sugar, and chili powder in a small bowl and spread evenly over the cabbage.
- Tightly pack the mixture into a clean jar, pressing down until submerged in brine.
- 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.
- Seal and refrigerate for up to 2 months.
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