I used to think of sauerkraut and other fermented foods as a condiment to be eaten with hotdogs or sausage. While this is clearly a lovely match, I’ve recently become a bit of a sauerkraut addict, eating it with just about any meat I have for lunch or dinner. My new favorite breakfast? Eggs over medium, bacon (duh) avocado, and sauerkraut. Lucky for me, sauerkraut and other raw fermented foods are super healthy, packed with beneficial bacteria that keeps our digestive systems happy. And I don’t have to tell you that a happy digestive system has a lot to do with a happy person. When you purchase KimChi or other types of kraut, make sure you’re getting the raw fermented kind. It’s the fermentation process that makes it such a healthy food.
KimChi is the Korean version of sauerkraut. It’s made with a wonderful variety of vegetables, and has a great kick to it. It happens to be my most favorite.
(from Nourishing Traditions by Sally Fallon)
1 head Napa cabbage, shredded
1 bunch green onions, sliced
1 C carrots, grated
1/2 C daikon radish, shredded
1 T grated ginger
3 cloves garlic
1/2 t chili flakes (I used 1 full teaspoon, and it came out great)
1 T sea salt
1 T whey (or an additional tablespoon sea salt)
Place all of the ingredients in a large bowl and pound with a wooden pounder or meat hammer until the juices are released (or you can massage with your hands, which is what I did) The vegetables will reduce by at least half. Transfer to a quart sized wide mouth jar and pound down until the juices are above the vegetables, leaving about an inch at the top. Store at room temperature for 3 days before refrigerating.