Description
This fermented kelp or fermented seaweed kraut delivers both in flavor and nutrition. You can use any sea weed but this recipe uses kombu or kelp which is readily available in Asian stores or even the Asian section of your neighborhood grocery store.
Important tip – make sure you source your kelp from a clean source.
Kelp does not have roots, and it absorbs all its nutrition from the sea water and that also includes all that washes and blows from the land. So ask your vendor about the source of your kelp.
Ingredients
Scale
- 1 packet Starter culture mixed in a cup of filtered water (Optional)
- 1 large cabbage, shredded
- 3 carrots – grated
- ½ white onion – sliced thin
- 1 apple – washed and sliced thinly
- 1 cup kale or spinach leaves, chopped
- 2 tbsp chopped dried or fresh parsley
- 3–4 tbsp organic sea kelp seasoning
- 2 tsp sea salt
- ½ cup kombu shredded
Instructions
- Start massaging finely shredded cabbage with salt. This process takes time – about 10 minutes. Continue massaging until the cabbage releases water.
- Add the shredded carrots, sliced apple, and chopped kale or spinach to the cabbage.
- Continue massaging until all vegetables are well-mixed.
- Now add the sea kelp seasoning, parsley, and kombu to the vegetables. Mix well.
- Divide the mixture equally into four 1-quart jars and press down the vegetables using a spoon or a potato masher.
- Also, divide the starter culture (if using) into the four jars. Add filtered water on top leaving about 2 inches of headspace for bubbling and expansion.
- When the vegetables are done fermenting, typically after a week, place them in the refrigerator. They last for about 9 months.
- Prep Time: 30 minutes
