Fermented Ginger Sauerkraut with Orange and Sesame
Learn how to ferment ginger sauerkraut with orange and sesame. With only six ingredients and some patience, you can make this flavorful sauerkraut with fresh orange, sesame seeds, and freshly grated ginger root. This wild-fermented sauerkraut contains billions of gut-healthy microorganisms, vitamins, and prebiotic fiber.
- Prep Time: 15 Minutes
- Cook Time: 0 Minutes
- Total Time: 15 Minutes
- Yield: 16 Servings
- Category: Fermented Foods
- Method: Fermentation
- Cuisine: German
- Diet: Vegan
Ingredients
- 500 grams green cabbage
- 20 grams unrefined sea salt
- 150 grams filtered water
- 20 Grams Ginger, Grated
- 2 Teaspoons Sesame Seeds
- 50 Grams Orange Juice, Freshly Squeezed
Instructions
- Wash your fermentation equipment (jar, weight, and lid). For this recipe, I suggest sterilizing the jar, lid, and weight with a little bit of vodka.
- Remove the outer leaves of your cabbage and lightly rinse with cool water. Using a knife, chop the cabbage to your desired thickness.
- Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
- Place a mixing bowl on your kitchen scale and tare/zero the scale.*
- Add the designated amounts of chopped cabbage, ginger, sesame seeds, and orange juice into the bowl.
- Remove the bowl of cabbage from the scale and set aside. Place a small, empty bowl on your scale and tare/zero the scale. Weigh out 20 grams of salt.
- Add the salt into the bowl with the cabbage, and mix with your clean hands. I mixed for about two minutes.
- Place your empty, clean mason jar on the scale, and tare/zero the scale. Make sure your scale is still set to grams and add 150 grams of filtered water to your mason jar.
- Add the water into the bowl with the cabbage. Mix everything well for about 2 minutes.
- Starting with the liquid, add the entire contents of the bowl into your mason jar, and pack everything down using a tamper, wooden spoon, or your hand.
- Place your glass fermentation weight in the jar, making sure to submerge the cabbage pieces and weight fully into the liquid. If you don’t have quite enough liquid, place your glass fermentation weight in the jar and submerge as much a possible. Over the next 12 hours, the cabbage should release more liquid and you can press down your fermentation weight below the brine.
- Secure the solid lid to the jar. You do not need to tighten it all the way. Just secure the lid but leave it ever so slightly loose, so the gas doesn’t build up too much.
- Ferment for 21-28 days, then remove the weight and refrigerate. Don’t forget to burp the jar daily during the bubbly phase, making sure everything stays submerged.
- If you try this recipe and love it, please leave a five-star review below!
Notes
This recipe works best with a 20-32 ounce jar
*Taring/zeroing the scale with a container on it subtracts the weight of the container, allowing you to weigh only what is added to the container. After taring/zeroing the scale, it should read 0.0 with the container on it.
100 grams water = 100 mL water
I only added an orange slice for decoration. You can do the same without adjusting the recipe.
