This is NOT a Sponsored post. Opinions are mine.
Being a newbie and having failed at fermenting before, I was a little skeptical as to my success. But the GoFerment! Airlock System makes fermenting a no-brainer. I couldn’t believe how super easy it was!
This recipe for Fermented Cabbage & Kale with Garlic is absolutely splendid. It’s tangy, crunchy and oooohhh sooo garlicky. You can enjoy Fermented Cabbage & Kale with Garlic alone as a side or as a condiment on your favorite dishes. It also makes a great addition to a charcuterie platter!
Let’s not forget to mention how healthy it is for you when eaten daily. It:
- Improves Digestibility
- Contains Probiotics
- Decreases Cancer Risk
- Increases Absorption of Nutrients and the list goes on….
If you are thinking about delving into the world of fermentation I highly suggest that you start with an airlock system. It’s almost fail proof and makes learning the art of fermentation incredibly enjoyable especially for all the kitchen scientists out there.
Are you interested on how it’s done? Well, let’s get to the recipe shall we?!
- 1 small/medium head of Organic Green Cabbage, sliced very thin
- 1 medium bunch of Organic Green Kale, sliced very thin
- 1 generous handful of fresh Parsley, roughly chopped
- 1 bunch of Organic Green Onions, sliced very thin
- 3 cloves of Garlic, peeled and smashed
- 1 small knob of Ginger, peeled and grated
- 1 1/2 tea Organic Mustard Seed
- 1 1/2 to 2 1/2 tea Sea Salt, Kosher Salt or Pink Himalayan Sea Salt (I used Pink Himalayan Sea Salt )
- Distilled, Filtered or Spring Water to top off vegetables (I used Spring Water)
- 32oz Wide Mouth Mason Jar
- GoFerment! Airlock System
- Chef's Knife, Mandolin or Food Processor (I used a chef's knife as I like the soothing feel of chopping vegetables by hand. I guess it's therapy of some sort lol)
- A large Stainless Steel Bowl
- Make sure to thoroughly wash and dry your equipment
- Make sure all counter tops and cutting boards have been properly cleaned before beginning
- Make sure all vegetables have been washed and dried of excess moisture
- Begin by thinly slicing the Cabbage and Kale
- Place in a stainless steel bowl
- Add 1 1/2 tea of salt to the sliced Cabbage and Kale
- Massage salt into the Cabbage and Kale
- Cover loosely with a paper towel and let sit for approximately 30 to 45 minutes. You will notice that the volume of vegetables reduces and sweats out its natural juices.
- After 30 to 45 minutes, add the sliced Green Onions, smashed garlic, parsley, mustard seed and ginger
- Using a clean stainless steel spoon, mix all the ingredients together
- Slightly warm 1 cup of water and add 2 1/2 tea of salt
- Stir until salt has dissolved, set aside
- It is normal not to use the entire cup of brine depending on the amount of natural juices added to the jar
- Using the spoon scoop Cabbage and Kale mixture into the jar a few spoonfuls at a time
- Pack down tightly using the handle end of a bamboo mixing spoon or your hand
- Repeat this process until the jar is filled leaving approximately 1 1/2 inches from the rim of the jar
- Tuck a small cabbage leaf onto the top of the mixture and packed down once more
- Add the remaining liquid from the stainless steel bowl to the jar
- Top the mixture with additional brine as needed to completely submerge the vegetables leaving a 1 inch head space from the rim of the jar
- Wipe of the outside rim of the jar and cap with the GoFerment! Airlock System (using the included directions from the manufacturer)
- I recommend that you place your finished mason jar in a bowl to catch any brine that may overflow (this is normal in the process)
- Place in a dark cabinet (as close to the floor as possible)
- Once a day open your jar and pack down vegetables making sure everything is covered with the brine. If needed, you can top it off with a little water
- If you find that brine has seeped into the airlock, simply remove the airlock, empty and rinse out, replace and add more water to the fill line (as indicated by the manufacturer)
- Leave your mason jar to brew for approximately 3 to 5 days. On the fifth day taste your vegetables to see if they meet your expectations. If not, just let them set for a few more days tasting each day until it has reached your desired tang. I let mine brew for 7 days.
- The longer you brew your vegetables the tangier and more intense the flavors become. It's not unusual to leave them to brew for 10 days to 2 weeks depending on the vegetables used.
See you in the comments,