Bacon and Cabbage Frittata paint

When it comes to fermentation, Dearbhla Reynolds of The Cultured Club  is one of the most knowledgeable, skilled and passionate people I’ve ever met. Author of the celebrated Cultured Club fermentation book, she runs wonderful fermentation classes in our “Taste health kitchen” and at Ox Michelin Star Restaurant in Belfast, among other venues.  Recent research and ancient traditions inform us of the powerful healing benefits of using these fabulous ferments in our regular diet, specially for strengthening gut and immune system health.

This is my take on one of Dearbhla’s fantastic recipes.

Serves 6-8  

Ingredients

  • 1 Chinese cabbage
  • ½ leek
  • 1 medium onion
  • 4 tablespoons fresh horseradish, finely grated
  • 1 small clove garlic, crushed
  • 1 tablespoon Himalayan salt
  • ½  level teaspoon ground turmeric
  • Freshly ground black pepper to season
  • 1 teaspoon salted capers
  • 1 litre Kilner jar, sterilized
  • Gluten Free

  • Dairy Free
  • Vegetarian

  • Vegan

  • Diabetic Friendly

  • Low GI

  • Low Carb

  • Gut Health

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Method

  1. Remove the outer leaves of the cabbage and discard, then shred the cabbage finely, place in a large mixing bowl. Finely slice leek and onion, add to bowl, followed by horseradish and garlic. 
  2. Mix in salt, turmeric, black pepper and capers and the whole mixture massage gently until soft. Let it sit for 30-60 minutes till it starts to sweat, then mix one last time. 
  3. Begin to fill your jar by taking one handful of cabbage at a time and pressing it down very hard with your fist. With each handful you will notice a little more liquid coming out. Fill the jar until you have it 2.5cm from the top. For successful fermentation it is crucial to keep the cabbage submerged, so place a weight on it! 
  4. Leave to sit for 1-6 weeks. Taste it every few weeks to gauge the progress of fermentation. If you are fermenting in an airtight jar, you will need to ‘burp’ the jar every few days to release the build-up of carbon dioxide. 
  5. When you are happy with the flavour and texture, store jar in fridge. Fermenting times will vary with room temperature and other factors. After a week the good bacteria will be established and it is good to eat, but if you want the maximum probiotics in your sauerkraut, you will want to let it ferment for about 6 weeks.

Maggie's Tips

  • In order to keep sauerkraut fresh and tasting the best with the longest shelf life possible it is essential that you keep it in its pickling liquid and store it away inside a sealable container inside your refrigerator where it will keep fresh for up to 6 months.