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Indian Kraut

April 5, 2011 by Katie Mae Stanley 13 Comments

As an Amazon Associate, I earn from qualifying purchases, as well as through other affiliate links.
As an Amazon Associate, I earn from qualifying purchases, as well as through other affiliate links.
 

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:
 
Cortido
Kimchi
 

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Filed Under: Recipes

About Katie Mae Stanley

Katie Mae Stanley is the creator of Nourishing Simplicity. She believes that a made from scratch life is possible with a measure of grace. She teaches you to craft simple, nourishing recipes and natural DIY products at home.

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Reader Interactions

Comments

  1. Sauerkraut Billy

    August 10, 2017 at 2:51 pm

    Thanks so much for this recipe Katie Mae! Can’t wait to try it at home. I’ve been trying to compile a list of great sauerkraut recipes to try out and find out which ones are my favorite. Definitely going to give this one a shot. I’ll report back with how it went!

    Reply
    • Katie Mae Stanley

      August 12, 2017 at 7:15 pm

      Please do!

      Reply
  2. Penny @ Single Cup Coffee Maker

    April 18, 2011 at 1:05 pm

    I have been learning about the benefits of lacto-fermented food and am collecting some recipes. This one goes into my collection for sure!

    Penny

    Reply
  3. Katie

    April 8, 2011 at 9:59 pm

    Alex, I’ve been trying to do the same but still forget sometimes.

    Reply
  4. Katie

    April 8, 2011 at 9:58 pm

    Thanks Alea!! 🙂

    Reply
  5. Alea Milham

    April 8, 2011 at 7:50 pm

    I love how you combined Indian flavors with Kraut. This sounds delicious! thanks for sharing with the Hearth and Soul Hop.

    BTW, I am your latest follower.

    Reply
  6. a moderate life

    April 7, 2011 at 7:13 pm

    Katie! I am a HUGE fan of kraut and Indian food. I have some fermented veggies every single day before my main meal because I love the flavor but also for the awesome enzymes! Thanks so much for sharing this great recipe on the hearth and soul hop! Big hugs! Alex

    Reply
  7. Katie

    April 6, 2011 at 3:40 am

    Claudia, I think there is I just wanted one to go with my Indian dishes. 🙂

    Shu Han, kimchi is wonderful!!

    Reply
  8. Shu Han

    April 5, 2011 at 11:55 pm

    ahhhh that sounds like such a good idea! i love fermented cabbage in the form of kimchi

    http://mummyicancook.blogspot.com/2011/01/homemade-kimchi.html

    but this sounds just awesome because I love indian!!

    Reply
  9. Claudia

    April 5, 2011 at 9:46 pm

    This sounds soo good! I wasn’t aware there was an Indian kraut.

    Reply
  10. Freshly Rooted

    April 5, 2011 at 7:29 pm

    I’ve been wanting to make more Indian food. This sounds tasty. I can’t wait to try it!

    Reply
  11. April @ The 21st Century Housewife

    April 5, 2011 at 3:36 pm

    I have heard so much about the benefits of lacto-fermented food, and your Indian Kraut sounds delicious as well as healthy. Thank you for sharing it with The Hearth and Soul Blog Hop.

    Reply

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  1. Health Benefits of Naturally Fermented Foods says:
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