This isn’t a traditional Korean Kimchi and it’s not a kraut either, but it sure is a lazy bitch way to throw down some fermented veggies. Breaking rules (not the law) is something I enjoy doing, especially when it comes to fermenting for food medicine. And if you wanna know a cheats way of helping your ferments along add some extra probiotics like kraut juice or whey. This will speed up the fermentation process.
I added oranges to this recipe for the prebiotic value of helping stimulate the growth and survival of good bacteria and to discourage the growth of harmful bacteria. End result? A jar full of pre and probiotic goodness ready to support good gut health.
2 large daikon radish
2 large carrots
4 birdseye chili
1 thumb of ginger
1 large finger of turmeric
1 large orange
2 cups of kraut juice (not juice from sauerkraut but specially made kraut juice)
Wash all ingredients. I don’t peel organic ingredients unless there are dodgy spots that need removal.
Slice all ingredients except chilli – don’t be too fussy about this.
Place all ingredients into a large enough jar to hold everything and add kraut juice. Don’t overfill the jar as the fermentation activity is likely to cause leakage.
Leave on benchtop for up to 2 weeks. In warm climates you may need to refrigerate and allow to complete fermentation for 4 – 8 weeks.
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