Sauerkraut is the ultimate convenience food. Yes, it will take a few weeks to ferment but once it's done it keeps well in the refrigerator for months and you can use it to add a crunchy juicy element to sandwiches, salads, or even eat it alone as a snack.
Here we've served it on sourdough toast with beetroot hummus for a multicoloured savoury snack.
Ella’s Tips
The proportions of ingredients here may seem specific. When making sauerkraut it's best to use a ratio of 2% salt to get the best results. Prep your vegetables, weigh them and whatever 2% of that number is is the amount of salt you will need. We strongly suggest wearing a pair of disposable rubber gloves while making this to avoid turmeric stained skin.
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