Fermented foods are brilliant for increased gut health and overall wellness. This wonderful noodlekraut not only tastes great but will flood your body with beneficial probiotics; the good bacteria that help to heal the gut. Use this recipe to experiment with other vegetables and styles of noodle. In the picture I have used cucumber and turnip with different spiralizer blades.
Preparation: 10 minutes
Makes: 1 450g/1lb jar
Ingredients
● 1 tbsp Himalayan salt
● 2 cloves garlic, peeled
● 1 tsp juniper berries
● 1 tsp allspice berries
● 1 sprig rosemary
● 1 sprig dill
● 2 cucumbers
● 1 large cabbage leaf
Method
● Start by making the pickling brine: in a large jug, measure out 500ml water, add the salt and stir until dissolved.
● Smash the garlic cloves and place in a sterilised 450g pickling jar with the juniper and allspice berries, rosemary and dill.
● Spiralize the cucumbers using the blade to make medium thickness noodles, then press into the jar, using a wooden spoon to firmly pack them in. Pour over the brine as you go and keep filling the jar with the cucumber noodles and brine until full. The noodles should be covered in brine with a gap of around 2.5cm at the top of the jar to allow the noodles to expand and ferment.
● Place the cabbage leaf over the noodles and press down to ensure that they stay submerged within the brine.
● Seal the jar and leave at room temperature, out of sunlight. Release the lid daily to allow for any gas to escape and replace tightly.
● After 5–7 days, the noodlekraut will be ready to eat. Once opened, keep in the fridge and consume within one month.
