Curried Brus­sels Kraut

Clean Eating - - RECIPE INDEX -



Move over, cab­bage – Brus­sels sprouts are the stars in this kraut. With toasted curry spices, it makes a lovely ad­di­tion to sal­ads and grain bowls or a top­ping for soups.

13 oz Brus­sels sprouts, outer leaves re­moved, trimmed and finely chopped 2 tsp sea salt, di­vided 1/2 tsp cumin seeds 1/4 tsp each yel­low mus­tard seeds and co­rian­der seeds 1/3 cup fresh orange juice 1 tsp mild curry pow­der 1/2 tsp ground turmeric

(TRY: Sim­ply Or­ganic Ground Turmeric) 1 small green or pur­ple cab­bage leaf


1 1-qt wide-mouth glass jar with lid, ster­il­ized

1. To a large bowl, add Brus­sels sprouts and 1½ tsp salt. Us­ing your hands, vig­or­ously mas­sage un­til soft­ened and about ¼ cup of liq­uid is re­leased (10 to 15 min­utes). Taste and add re­main­ing ½ tsp salt, if de­sired. Cover and set aside.

2. Heat a dry skil­let on medium-high. Add cumin, mus­tard and co­rian­der seeds; toast, stir­ring, un­til they be­gin to pop, about 3 to 5 min­utes. Trans­fer spice mix­ture to a spice grinder; grind to a fine pow­der. 3. Add ground spice mix­ture, orange juice, curry and turmeric to Brus­sels sprouts, mas­sag­ing to com­bine.

(TIP: Wear­ing gloves will pre­vent turmeric from stain­ing skin.)

4. Trans­fer Brus­sels sprouts mix­ture and juices to a 1-qt wide-mouth glass jar. Us­ing a spoon or your hand, press mix­ture down firmly to re­lease liq­uid and re­move any air pock­ets, press­ing un­til mix­ture is com­pletely sub­merged.

5. Ar­range cab­bage leaf in jar di­rectly over top of mix­ture to keep them sub­merged in liq­uid; seal loosely with lid. Let fer­ment in a cool place away from direct sun­light, open­ing jar ev­ery 24 hours to re­lease pres­sure, press­ing down on cab­bage as needed to keep mix­ture sub­merged in liq­uid, and tast­ing oc­ca­sion­ally un­til de­sired tangi­ness is reached, 7 to 21 days.

6. Dis­card cab­bage leaf, seal tightly and re­frig­er­ate for up to 12 months.

PER SERV­ING (1/4 cup): Calo­ries: 12, To­tal Fat: 0 g, Sat. Fat: 0 g, Carbs: 3 g, Fiber: 1 g, Sug­ars: 1 g, Pro­tein: 1 g, Sodium: 198 mg, Choles­terol: 0 mg

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