This fermented cabbage, carrot and sweet potato concoction is a great way to use leftover ingredients and store them in your fridge for months later. We like to use it over pulled chicken wraps, which sounds quirky but tastes incredible.
Fermented Cabbage, Carrot & Sweet Potato
Fermented Cabbage, Carrot & Sweet Potato
Ingredients
- 1 head small cabbage, thinly sliced
- 1/4 cup sea salt
- 2 small-medium carrots, grated
- 1 small sweet potato, grated
- 2 garlic cloves, finely chopped
- 1 teaspoon ginger, finely grated
- pinch of ground turmeric
- 1/2 teaspoon ground black pepper
How To Make It:
- Combine all of the ingredients except for the turmeric and pepper into a large mixing bowl or pot then leave for 5 minutes.
- Use your hands and squeeze the cabbage and other vegetables to release as much liquid as possible, continue for 10-15 minutes or until a decent amount of liquid has been created in the bowl. Stir in the turmeric and pepper.
- Using sterilized jars, fill as much vegetables into each jar as possible while leaving a minimum 2cm gap from the top of the jar, press down firmly to remove air pockets and so the vegetables are completely submerged in the liquid.
- Cover the jars with a cheese cloth and elastic band, or a loosely tightened lid that will allow air to escape and nothing to enter the jar. Keep in a cool dark place for 3 days, pressing down the vegetables to keep submerged in the brine at least 3-4 times throughout the day.
- After 3 days taste the vegetables, if fermented with a tangy taste instead of salty place a lid tightly on the jar and keep in the fridge. If still salty, continue to ferment for another day or two.
- The fermented vegetables will keep for several months in the fridge.
- Use a tablespoon of liquid from your vegetables when making future batches to speed up the fermentation process.
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