Currykraut

recipe adapted for 1.5l jars

Ingredients

• 1200g cabbage
• 113g carrots
• 113g cauliflower
• 75g onions
• 38g raisins
• 30g curry
• 2% sea salt, by weight (30g, if all other ingredients weigh as stated above)

Instructions

Wash all root veggies.

Save the outer cabbage leaves for later. Quarter the cabbage, remove the stems. Measure the weight of the amount you will use.

Slice the cabbage quarters into 1 cm strips. Put all the strips in a bowl and measure their weight again to be sure.

Grate the carrot. Roughly chop the cauliflower. Into the bowl and weigh.

Slice onion roughly. Add raisins and curry, and weigh everything. Add 2% of the total weight as sea salt.

Put on latex/plastic gloves and prepare to knead the salt into the veggies for 10 minutes. After 10 minutes, let it rest for 15-20 minutes. Then knead the veg again for another 5-10 minutes.

Push it down into a clean jar, get all the juices. Make sure there are no air pockets once in the jar.

Put a folded cabbage leaf over the top of the mass and close the jar; it should push the veg down.

Let rest for 4 weeks. The first week it will be very active and bubbly, but it should calm down after that. Don’t eat if it smells bad.

Notes

I typically think it tastes best around week 5, so that’s how long I wait before stabilizing the ferment by refrigerating it.