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Miso Sesame Kale Salad Kraut

A kale-enhanced sauerkraut salad with a great nutritional profile. Try this alongside steamed fish and brown rice.

Ingredients

Instructions

  1. Add all the ingredients into a large metal bowl. Massage everything together until the vegetables give off moisture and the miso is fully dissolved around the vegetables.
  2. Transfer the Salad Kraut to a scrupulously clean 2-liter/half-gallon crock or jar, pressing down firmly with clean hands as you go, to eliminate any air pockets in the ferment. Maintain at least a 1-inch headspace at the top of the crock or jar.
  3. Weight down the ferment. There should be enough juice from the vegetables to rise up and fully cover the solids. If there isn't, add 1 tsp of fine sea salt to a cup of water, and add enough of this brine so that the liquids fully cover the solids.
  4. Seal the crock or jar, and leave the Kale Salad Kraut at room temperature out of direct sun, for 2 to 4 days to culture.
  5. Check the ferment daily. Look for bubbles and other signs of fermentation, burp the lid to release any pent-up carbon dioxide in the jar and taste the development of the Salad Kraut with a perfectly clean spoon.
  6. When the Salad Kraut is cultured to your taste, transfer the ferment smaller jars for cold storage in the refrigerator, where it will keep for at least 6 months.

Recipe by Northwest Edible Life at https://nwedible.com/miso-sesame-kale-sauerkraut/