This is very easy to make. Simply combine your shredded veggies with salt and pack tightly in jars. The cabbage releases liquid, creating its own brining solution. Delicious matched with the nutty texture of macadamia cheese chive balls.
- 1/2 wombok Chinese cabbage, shredded
- 1/4 red cabbage shredded
- 2 carrots peeled, grated
- 2 large beetroot washed, trimmed, grated
- 1 nori sheet cut into fine strips
- 1-2 long red chillies finely chopped – optional
- 1/2 cup salt
- 8 macadamia cheese chive balls*
Combine all the ingredients in a large bowl, except the macadamia cheese chive balls. Using both hands, massage the vegetable mixture vigorously for about 10 minutes while gradually adding the salt, a tablespoon at a time. Use your fingers to squeeze and bruise the vegetables to release as much liquid as possible.
Divide the mixture into sterilized glass jars leaving a 5cm gap at the top to allow the vegetables to bubble and ferment. Store the jars in the cool part of your pantry. Serve with macadamia cheese chive rolls.
The sauerkraut can be opened and eaten anytime between 1 day and 3 weeks after making. Once you have opened the jar, store in the fridge for up to 6 months.
*See recipe for macadamia cheese chive balls here.
Calories: 140kcalCarbohydrates: 31gProtein: 6gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 33466mgPotassium: 1084mgFiber: 8gSugar: 16gVitamin A: 14159IUVitamin C: 123mgCalcium: 168mgIron: 4mg