May 1, 20222 min read

Red Cabbage & Mustard Kraut

Prep time: 10 minutes + longer to ferment

Makes: 1 large jar

Colourful, gut friendly and nutrient packed cabbage pickle!

You never slaw it coming! Haha, just kidding; we are making kraut not slaw.

Purple cabbage, also known as red cabbage is part of the Brassica genus family.

DID YOU KNOW?

Purple cabbage has some wonderful nutritional benefits including being beneficial for strengthening bones and heart health. It's packed with nutrients, is a good source of fibre and loaded with vitamins too. It also improves gut health, especially when fermented and is such a versatile pickle to add to Buddha bowls, sandwiches, stir fries, salads, soups, wraps, breakfast bowls and all things potato. Plus you can eat it straight out the jar (use a clean fork)!

This cabbage can be eaten as a quick pickle or fermented for longer. Once fermented it is packed with probiotics and extra vitamins and minerals.

I have teamed up with one of my favourite iconic local SA brands - Nomu to create some delicious, nutritious and nourishing plant based recipes inspired by their range of incredible products. This dish is packed with spices from Nomu and they have a great selection of spices, herbs, cook's salt and local olive oil. You can use my code MIRAWEINER10 to get 10% off on your online purchases.

Let’s make it ☺

Ingredients

1 medium red cabbage, finely shredded
1 tbsp Nomu mustard seeds
2-3 tsp Nomu pink Himalayan salt

Method

1. Place the finely shredded cabbage into a mixing bowl, add the mustard seeds and pink Himalayan salt. Using a pestle, gently bash the cabbage so that it bruises and releases its natural juices. It will start to release liquid and create a quick pickle.

2. There are two ways to use this cabbage, I like to use a little bit immediately (give the cabbage about 30 minutes to sit) and then layer up a delicious sandwich. The second way, is to create a naturally fermented sauerkraut by layering the cabbage into a sterilized glass jar or fermenter and allowing to naturally ferment over a couple of days.