Kale sauerkraut

Name: Kale sauerkraut
Total time: 15 min
Yield: 4
Cuisine: Austrian,Signature Cuisine
Ingredients: Kale: 300 g of; Carrot: 1; Water: 250 ml of; Salt: 5 g of

Features:

Cuisine:

15 min
Serves 4
Easy

Ingredients

300 g of Kale
one bunch of Kale
1 Carrot
small carrot
250 ml of Water
5 g of Salt

Directions

Kale is a well known superfood! It’s full of vitamins, minerals and phytonutrients. A, C, K, PP, B6, B2, B1, beta-carotene, potassium, calcium, sodium, magnesium and phosphorus… And like any plant, it contains antinutrients that prevent these benefits from being fully absorbed. There is one way to increase the availability of kale’s nutrients (and more)! – Fermentation.

Let’s make kale sauerkraut, very healthy and delicious, I tell you!

It is fermented like regular cabbage. I add carrots, but you can add different spices to taste.

Bon Appétit!

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Steps

Done

Rinse the Kale under running water and shake it off. Remove the stems by tearing off the dark green leaf surface from the stem. We will ferment only the leaves (the stems have a bitter taste), but you can also add the stems to the jar by placing them upright.
Tear the leaves into medium size pieces of 3 to 4 cm.
Peel the carrots and dice them into small cubes of about 5mm.

Done

Dissolve the salt in cold water.
Put the leaves mixed with the diced carrots in a jar and tamp well. Pour the brine so that all the leaves are completely covered. Then press on top of the leaves with a rock or any other weight.
Leave them to ferment at room temperature for about four to seven days.
Every day we press the weight a few times, letting the air bubbles out.
After three days, taste it. When the kale is done, place the jar in the fridge.
Bon Appétit!