Miso Sesame Kale Salad Kraut
Author Erica
A kale-enhanced sauerkraut salad with a great nutritional profile. Try this alongside steamed fish and brown rice.
Ingredients
- 2 pounds shredded green cabbage
- 1 pound shredded kale or collards
- 1 tablespoon white miso paste
- 4 carrots, peeled and shredded
- 4 green onions, sliced
- Zest and juice of one lemon
- 1 tablespoon minced fresh ginger
- 1/4 cup sesame seeds
- 40 grams salt (about 2 tablespoons + 2 teaspoons fine sea salt)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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/