Cabbage, Nettle, Garlic & Fenugreek Kraut Recipe
This is my new favourite kraut recipe, i totally love it and of course if it’s not the right time of year you don’t have to add the nettles, but when it is the right time of year they are a great additional nutrient boaster and also high in iron too.
1 medium white cabbage
3 – 4 garlic cloves (peeled and chopped finely)
4 – 5 handfuls of nettles leaves (washed)
1 tsp. fenugreek power
1 tsp. seaweed flakes (optional, but I add them to most ferments for additional nutrients)
1/2 – 1 tsp. ginger power (optional)
1 tsp. Himalayan or sea salt
- Put the cabbage through a food processor using the grating/shredding function or grate by hand
- Put all the ingredients in a bowl and mix well and start squeezing/massaging or pounding to release all the liquid from the ingredients.
- Place into a medium jar and pack down, if the vegetables own brine does not cover the cabbage fully then add some filtered water until is does.
- Make sure everything is below the level of the water, if it is not add a little extra water until it is.
- Make sure there is at least 2 cm’s of space in the top of the jars.
- Weigh everything down with a cabbage leaf, a pebble or a kitchen weight of some description.
- Burp/let the gas out every day (or twice daily if it seems lively) until to stops gassing.
- Once it stops gassing it is ready to consume. Once you start consuming from the jar, put it in the fridge.
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