Sea Kraut
The sea can be very generous in terms of providing food sources, none healthier than seaweed. Making this Seaweed Sauerkraut recipe ( I like to call it Sea Kraut) is a wonderful alternative to standard sauerkraut. There are many kinds of seaweeds and in my experience, they are mostly all delicious. Living close to the ocean in Northern California, I’ve got quite a collection of locally harvested seaweed, but for those of you without easy access, seaweed can be readily purchased online and in your local healthfood store.
Personally, I love this Sea Kraut recipe. I love the hints of the sea mixed with the tangyness of the fermented cabbage and the toothiness of the golden beet. It’s a perfect combination. I prefer the golden beets simply because red beets tend to tint the entire mixture and I like seeing the different hues of this one. I’m sure you’ll enjoy this delicious Seaweed Sauerkraut recipe.
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Serving Suggestions
Seaweed Sauerkraut is of course good when paired with Seafood. You could top fish with it, or serve it as a small side salad. It’s also nice with a Vietnamese salad, perhaps served on top of brown rice. I love this one so much, I generally eat my Sea Kraut straight from the jar when nobody’s looking!
Love all types fermented veggies… never thought of combining these ingredients.
Thanks
This looks like a commercial seakraut that is really great. Can’t wait to try it. Wondering if there is a good substitute for the golden beet? They are not that easy to find where I live.
There is a lot of flexibility in fermenting recipes. Go on and get creative and see what happens. You could omit the beet entirely. I might try small cubes of daikon radish as a substitute. Regular red radish would work too, but would impart a little pinkish color to the overall ferment.
Good luck!
Thanks for the reply. I tried a parsnip as a substitute for golden beet and I also used just the Dulse seaweed as that was all I could find. It turned out great.
Awesome! Great suggestion on the parsnip. I’ll try to work more parsnips into my recipes.
Hello from Vancouver Island, Canada:
I’m totally new to fermenting. I love sea vegetables and will be making the Sea Kraut. When I pack fermented vegetables into mason jars, how long can they be kept on my pantry shelf? Months or years?
You really can’t keep feremnted goods on your pantry shelf in mason jars. When foods ferment (and your ferments will continue to ferment after you place them in jars, they release gasses which will put more and more pressure on the jars/lids. I always store my ferments in the refrigerator once I jar them up, which significantly slows the fermentation process to the point where expansion doesn’t seem to create much of a problem. In my experience, in the refrigerator, ferments will keep almost indefinitely. They will continue to get increasingly more sour with time. Use your judgment (and taste of course), but if it still seems good over months or years, it probably is.