Sea Sauerkraut Recipe

Ingredients:

• 1 small head of napa cabbage, chopped
• 2 tablespoons of sea salt
• 1 tablespoon of ginger, grated
• 1 tablespoon of garlic, minced
• 1 tablespoon of honey
• 1 tablespoon of fish sauce
• 1 tablespoon of rice vinegar
• 1 tablespoon of sesame oil
• 1 tablespoon of dried seaweed, crushed

Instructions:

1. Combine the chopped napa cabbage and sea salt in a large bowl. Massage the salt into the cabbage for 5 – 10 minutes until it begins to release liquid.
2. Add the ginger, garlic, honey, fish sauce, rice vinegar, sesame oil, and dried seaweed to the cabbage mixture.
3. Toss everything together until everything is well coated.
4. Pack the mixture tightly into a large jar, pressing it down firmly so that it’s fully submerged in its liquid.
5. Cover with a lid and let sit at room temperature for at least 5 – 7 days, checking every day to make sure the cabbage remains submerged in its liquid.
6. After 5 – 7 days, taste the sea sauerkraut. It should be tangy and slightly sour. If you like it more sour, let it sit for a few more days.
7. Once ready, seal the jar tightly with a lid and refrigerate. Sea sauerkraut will last several months in the fridge.

Serving Suggestions:

Sea sauerkraut can be used as a topping for sandwiches, on salads or served as a side dish with seafood. It’s slightly tangy flavor pairs well with rich and savory dishes.

Verdict:

This recipe for sea sauerkraut is a great way to add some probiotic-rich foods into your diet. The addition of dried seaweed gives it an extra layer of umami flavor that pairs well with seafood. Serve it as a side dish or use it to add some crunch and tanginess to your favorite sandwich.