🌱How to Ferment Mung Bean Sprout Sauerkraut!

cabbage

🥗Healthier: napa cabbage

💰Cheaper: green cabbage

Napa cabbage offers a different flavor and texture, while green cabbage is often less expensive.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt provides a different mineral profile, while table salt is usually more affordable.

caraway seeds

💰Cheaper: fennel seeds

Fennel seeds can provide a similar flavor profile at a lower cost.

juniper berries

💰Cheaper: dried thyme

Dried thyme can add a different herbal note at a lower price.

Harvest mung bean sprouts and place them in a large bowl.

Chop and add 0.5 cup of scallions and 0.5 cup of cilantro to the bowl.

Minced 3-5 cloves of garlic and add to the mixture.

Grate a knob of ginger using a ceramic grater and add to the bowl.

Add 4.5 tablespoons of Celtic kosher salt to the mixture.

Transfer the mixture to a larger bowl if necessary, avoiding metal bowls.

Massage the mung bean sprouts to release their juices, covering with a towel to help draw out moisture.

After massaging for 1-2 hours, check the mixture for liquid release and translucency.

Pack the mixture into a jar, using a wood tamper to compress it down.

Check the fermentation after 2-3 days, adjusting for temperature and humidity.

If needed, add more liquid to the jar, but it's often not necessary.

Place a fermentation weight on top to keep the mixture submerged.

Seal the jar loosely and label with the date, leaving it on the counter to ferment.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary