Indian Kraut

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I love Indian food! There’s not much that can beat it. So delicous, it can be very frugal too when you use lots of lentils! In my goal to make different lacto-ferments to go with every type of dish I eat I knew that an Indian inspired one was in order. This kraut is one of my new favorites. It’s a perfect accompenment to any Indian dish, and all my Maylasain dishes too.

 
Indian Kraut
 
1 medium head cabbage, shreded 1 cup carrots, grated
6 green onions, chopped
5 cloves of garlic, crushed
1 tsp mustard seeds (black or yellow, I used a mixture if both)
1 tsp tumeric
1/2 tsp fenugreek
1/2 tsp pepper flakes
1/4 tsp cardamon powder
1 tsp salt 4 TBS whey (or 1 additional TBS os salt)

 
Mix all the ingredients together in a large bowl. Pound with a wooden pounder or whatever you can find, I used a rolling pin for about 10 minutes to release the juices. The mixture will fill one quart size jar. Be sure that the mixture is at least one inch below the top of the jar.
 
Cover tightly and leave at room temperature. After three days transfer the Indian Kraut to cool storage normally the top shelf of the fridge unless you are luck enough to have a root cellar. 
 
 
Check out my other lacto-ferments:
 
 

SLT Featured Post Badge This post is part of Hearth and Soul, Simply Lives Thursday, Pennywise Platter Thurday


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About Katie Mae Stanley

Katie Mae Stanley is a dorm “mama” to a gaggle of amazing girls ages 10 to 18 at a home and school for the Deaf in Baja California, Mexico. She believes that life was meant to be lived barefoot with lots of open space to roam and play. Katie is passionate about nourishing food, herbs and simple living. She can often be found with a cup of tea or coffee and a piece of dark chocolate while she writing, reading and living life.