An easy and ingenious way to use up odd bits and pieces of root veg
T
he dry-salting fermentation method used to make sauerkraut works brilliantly on almost any firm vegetable, so you can happily explore beyond the traditional cabbage. I had a couple of carrots and a piece of squash that needed saving, so I turned them into a golden kraut with ginger, turmeric and a little orange zest for brightness. Use whatever you have to hand and let the ingredients lead your creativity.
Fermenting is an enjoyable way to make the most of a seasonal ingredient or to use up surplus produce. At our restaurant, whenever we had a glut that needed using up, we used to rely on fermentation, because not only did it saves us money in the long term, it also helped us to create imaginative, delicious new products to cook with.
Classic cabbage kraut is, of course, glorious, but there are all manner of alternatives, and some magic combinations. Just get creative, use what you have and eat the rainbow. As with classic sauerkraut, the general rule of thumb is that you need about 3% salt to the total weight of vegetables.
