Ginger Kale ‘Kraut
You can probably tell by now that I am a fermenatiom addict. Everything from kombucha to sauerkraut to wild-fermented sourdough bread starter to probiotic vegan yogurt, I definitely love incorporating the gut-healthy foods into my and my family’s diets as much as possible. Good gut health (and thereby good body health) happens when there’s a balance of good bacteria in your system, which is exactly what adding fermented foods to your life will do.
You may may recall my delicious Spicy Kale Kimchi recipe that I’ve previously shared. This recipe is pretty similar but even easier with just three ingredients: kale, grated ginger, and sea salt. The tanginess of the ginger is a nice balance to the saltiness of the kale ‘kraut. And feel free to adjust to your flavor preference and add more ginger if you want!
Ginger is known to help treat nausea, reduce muscle pain and soreness due to it's anti-inflammatory properties, treat indigestion and menstrual pain, contains antioxidants, and boosts immunity as well as helps to fight infection by boosting the immune system. I love to start my day with a homemade shot of ginger goodness.
Read on below for the simple recipe, and don’t forget to check me out in the newest issue of Mantra Wellness Magazine’s “The Wisdom of Women” feature!
- 8 cups kale
- 1 T sea salt
- 1/4 tsp grated ginger
- Remove all stems from the kale leaves
- Pour sea salt over kale and massage for 10 minutes to begin wilting the kale and drawing the liquid out of it
- Allow to sit for 30 minutes for the salt to continue to draw the liquid out of the kale
- Add grated ginger and put in a sterilized mason jar, add a fermentation weight if necessary to keep the kale submerged in the liquid
- Cover with a non-reactive lid
- Begin tasting your ginger kale ‘kraut at 3-5 days. It will keep up to a month in the fridge.
If for some reason your ‘kraut turns out too salty, strain out as much of the liquid as possible (you can save it for something else), dehydrate the ‘kraut pieces on 110 in your dehydrator, grind it up and use it as seasoning!
I did that with my first batch of this recipe and it’s so good! I use it instead of salt, it’s great in my bone broth and has the added benefits of the kale and ginger! Zero waste! #winning
See my feature in the latest issue of Mantra Wellness Magazine
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