Fermented Indian Sauerkraut

This is by far my favourite sauerkraut in the cooler weather. As a child, we only ate sauerkraut with caraway seeds in the winter and kosher dill pickles with garlic and dill in the summer and autumn time. I must say I prefer the sour taste with a bit of a kick, and the spices do the job.

Turmeric, garlic, mustard seeds, and ginger… all into the jar they go, and each time the flavour is a bit different but that’s what I love about making your own ferment. Sometimes I let it ferment for 2, 3, or even 4 weeks, and each time the flavour is different.

Left in the fridge for months, it keeps on fermenting and the bacteria gets more and more diversified and better for your immune system. What a fantastic transformation to observe and devour.

 

ferment T. kraut brine

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Pickled Eggs, Beetroot, and Onions

Fer. Eggs Finished

 

 There is nothing quite like a group of women gathered around the kitchen bench for a day of fermenting vegetables mixed with lots of laughter and stories. Last year we did this in one of my cooking workshops; it was a cool winter day and we preceded to wash, cook, chop, slice, press, mash, and stuff jars with all sorts of edibles.

These quick-pickled eggs with onion and beetroot were pickled in apple cider vinegar which is high in acetic acid. Like other acids, acetic acid can increase your body’s absorption of important minerals from the foods you eat. 

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