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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:

  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.

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