Recipes

Sauerkraut

By Nina Hansen

This traditional and humble dish truly is a part of nature’s pure magic. Did you know that when you make sauerkraut, the nutritional value of the vegetables multiplies!

Fermentation process increases the bioavailability of nutrients rendering sauerkraut even more nutritious than the original cabbage. It is rich with live active enzymes and probiotics. The tart flavour helps to stimulate digestive acids, contains immune supportive and anti carcinogenic acids that further improve gut heath. And it tast super yummy too. A spon full of fermeted food balances the flavours on your plate by adding a sour element to contrast more subtle flavours making your dish bounch around your palette in a deliscious and exciting way.

Ingredients

Himalayan crystal salt

Cabbage

Filtered water

Optional ingredients

Ginger

Caraway seeds

Garlic

Onion

Ratio

15 gram (1 table spoon) per 1 kg cabbage (vegetable)

Special tools

A crock pot or a jar with a fermentation/air-lock lid that seals the jar and stops air coming in and lets the gas from the fermentation process out.

Method

Keep 2 healthy cabbage leaves aside. Grate the remaining cabbage finely.

Weigh the cabbage and measure out the correct amount of salt.

Mix the salt and cabbage. Kneed together to allow the salt to draw out the cabbage juice. Add your choice of spices and mix into the cabbage.

Place the cabbage mixture in a crock pot or fermentation jar, pushing the cabbage firmly in place. Cover the cabbage with the cabbage leaves tucking the leaf around the edge, making a cover that stops the cabbage from floating into the brine. Poor over the brine. Fully submerge the cabbage and include a minimum of 4 – 6 cm centimeters brine above the surface of the cabbage.

The cabbage must be covered by the brine throughout the fermentation process or it can go moldy. Seal the jar and leave in a dark place at room temperature for a minimum of 3 weeks and up to 8 weeks. Check to make sure there is enough brine during the process, warmer temperatures will induce faster fermentation.

When the sauerkraut has the desired taste and texture, store in clean glass jars in the fridge. Serve as a condiment alongside breakfast lunch or dinner.

Salting & brine

Salt for the cabbage: Use 15 gram salt (1 table spoon) per 1 kg cabbage.

Brine: Dissolve 15 gram salt (1 table spoon) in 1 litre filtered water (water with fluoride, chlorine and other chemicals will slow down and or inhibit the fermentation process). The salt dissolves easier in warm water. Leave to become room temperature, do not add to the cabbage mixture when hot as this will kill the natural bacteria that induces the fermentation process..

Enjoy!

About the author

Nina Hansen

Inspirational Speaker, Facilitator, Yoga & Meditation Teacher

Nina Hansen has walked the spiritual path for well over 20 years. Nina's profound wisdom and serenity captivates participants at the numerous workshops, retreats and courses that she leads. Nina's spiritual dedication and loving nature can be felt during the various teachings she offers that are flavoured by her gentle and soft teaching style. Compassion and tolerance are intrinsic components in her ability to convey the message of yoga and spirituality in a modern and contemporary approach.

Originally Norwegian, after studying and living in England and travelling extensively, Nina now calls Australia home and prefers the pristine beaches and warmer sub-tropical climate of the Sunshine Coast.

Nina has followed the Tantric path since 1999 and this focus is reflected in her teachings on Tantric sexuality, the awakening of the divine feminine and her skillful practice and transmission of the transforming practice of Tantric yoga. Nina’s path as a Tantric teacher is one of authenticity and integrity as she communicates this diverse and fulfilling path.

Nina embodies a sincere and mature attitude to genuine inner growth. This is reflected in her understanding that bringing spiritual practice into every moment of life by cultivating awareness is an essential quality to develop on the spiritual path. This ability to remain present is fundamental to expanding consciousness and is a constant reminder to embrace the journey of life and cherish each and every day.

As a truly gifted graphic designer, Nina runs her own thriving business – Nina Hansen Design where she uses her natural appreciation of aesthetics in a visual context. Nina has previously worked in some of the biggest and most successful design agencies around the world but now prefers the freedom and flexibility of her own business. Nina completed her studies in Visual Communications and the History of Art and Design in England. Nina is also an enthusiastic dancer and revels in the glitz, energy and flow of all things Latin dance.

It is perhaps fitting that her travels to India marked the beginning of Nina’s spiritual path. Nina was fascinated with the richness of Indian philosophy, specifically Tantra and quickly became absorbed by metaphysical and esoteric teachings. Her strong background in art, creativity and design gave Nina a deep appreciation of spiritual art, architecture and esoteric symbolism, all of which have an important role in the spiritual tradition of India.

Nina followed the calling of her soul to embark on the spiritual journey and search for happiness and true inner peace. After this beginning Nina spent extended periods in both India and Thailand practicing and studying this path of wisdom.