Kraut Chow: Mixed Veggie Fermented Slaw

• Chef’s notes
• Details
• Ingredients
• Directions

§Chef’s notes

• Crunchier veggies like carrot and bell pepper add great texture contrast.
• Keep everything submerged to avoid mold.
• Adjust salt and fermentation time to your taste—the longer it ferments, the tangier it gets.
• Use it as a side, topping for sandwiches, or mixed into salads.

Ready to get that kraut chow going? 😋

§Details

• ⏲️ Prep time: 15 minutes
• 🍽️ Servings: 4–5

§Ingredients

• 1 jar (about 16 oz) sauerkraut, drained (reserve some juice)
• 1 cup shredded carrot
• 1 cup shredded cabbage (green or red)
• 1 small daikon radish, julienned (optional)
• 1 small bell pepper, thinly sliced
• 1 tsp sea salt (adjust depending on kraut saltiness)
• Optional: 1/4 cup sauerkraut juice or salted water (2 tsp salt dissolved in 1 cup water)

§Directions

1. In a large bowl, combine the drained sauerkraut with shredded carrot, cabbage, radish, and bell pepper.
2. Taste the mix; if it doesn’t taste salty enough, sprinkle 1 tsp sea salt and mix well.
3. Pack the mixture tightly into a clean glass jar or fermenting crock, pressing down firmly to release juices and eliminate air pockets.
4. If the veggies aren’t submerged, add reserved sauerkraut juice or salted water so all is covered by about 1 inch.
5. Place a weight (a smaller jar, fermentation weight, or clean stone) on top to keep veggies submerged.
6. Cover the jar loosely with a cloth or use an airlock lid to allow gases to escape.
7. Leave to ferment at room temperature (65-72°F/18-22°C) for 3 to 7 days, tasting daily until you like the tang and crunch.
8. Once ready, seal with a lid and store in the fridge to slow fermentation.