Kelp Kraut: A Fermented Seaweed Salad Recipe
Rated 3.8 stars by 40 users
Category
Fermented Salad
Author:
Kara Ibarguen
Servings
10
Prep Time
30 minutes
Cook Time
0 minutes
Calories
70
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!
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
Finely shred the cabbage and carrots
Cut the dry kelp into 1/2" pieces with scissors
In a large bowl, combine all ingredients and knead the salt with sea veg into the mixture
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.
Add brined water if the level does not cover the top of the mixture by the next day.
Check ferment every couple of days until the desired tanginess is achieved. This usually about two weeks.
Store in a sealed container in the refrigerator.
Enjoy!
Nutrition
Serving Size
247g
Calories 70,
Protein
3 grams
(5%),
Fat
.3 grams
(1%),
Carbs
16 grams
(7%)