Kelp Kraut: A Fermented Seaweed Salad Recipe

Kara Ibarguen

Servings

10

Prep Time

30 minutes

Cook Time

0 minutes

Calories

70

Category

Fermented Salad

Fermented food is good for you and your gut health, but fermented food with seaweed in it is even better! This kraut takes only a few minutes to put together followed by two weeks of patient check-ins before you can dive in. It's totally worth the wait though!

Kelp Kraut: A Fermented Seaweed Salad Recipe

Ingredients

  • 2 Heads of Green Cabbage (about 4 lbs)
  • 1 lb Carrots
  • 2 T Grated Fresh Ginger
  • 1 Jalapeño, diced
  • 1 1/2 C Dried Kelp "Wild Atlantic Kombu" (cut into 1/2 inch pieces using scissors)
  • 3 T Sea Salt with Sea Veg Sea Seasonings®

Directions

  1. Finely shred the cabbage and carrots

  2. Cut the dry kelp into 1/2" pieces with scissors

  3. In a large bowl, combine all ingredients and knead the salt with sea veg into the mixture

  4. Place mixture in a fermentation crock or a wide-mouthed jar, press it down firmly, and use a weight to hold it submerged in its juices.

  5. Add brined water if the level does not cover the top of the mixture by the next day.

  6. Check ferment every couple of days until the desired tanginess is achieved. This usually about two weeks.

  7. Store in a sealed container in the refrigerator. 

  8. Enjoy!