Spiced Parsnip Sauerkraut
Ingredients
4 Parsnips, peeled, grate
2 Apples, sliced fine
1 Hot Chilli, chopped small
4 cloves Garlic, minced
Thumbed Piece Fresh Ginger, minced
Handful Coriander or Nasturtium Leaves
1/2 tsp Ground Turmeric
1 tsp Garam Masala
1 tsp Fennel Seeds
2% Sea Salt
Method
Way all the ingredients in a mixing bowl. Work out what 2% of the weight is, then add that weight in sea salt. Mix really well, then cover the bowl & set it aside at room temperature for the liquids to be drawn out. After an hour or two check to see if the mix has created a decent amount of liquid. If not just dissolve a 1/2 tsp of sea salt into 1/2 a cup of water (125ml). Then add that to the mix.
Pack the kraut tightly into some clean mason jars, then use some bay leaves or a nasturtium leaf to keep the kraut below the brine, then a weight on top. You need everything to sit around a cm beneath the brine, and nothing can be floating otherwise the kraut may spoil.
Seal the jar & leave the kraut to ferment for up to a week. Burp the jar every now & then to release any gas build up.
When the kraut has reached the level of tang you like, its ready to enjoy.
The kraut will store in the fridge for up to 12 weeks.
