An innovative recipe from chef and food writer Tom Hunt offers a brilliant solution for those lingering bits of root vegetables at the back of the fridge. His 'fridge-raid sauerkraut' transforms surplus or slightly past-their-prime hard veg into a tangy, probiotic-rich condiment, championing both flavour and the fight against food waste.
Beyond Cabbage: The Art of Fermenting Hard Vegetables
The traditional dry-salting method used for classic sauerkraut is perfectly suited to a wide array of firm vegetables, not just cabbage. Hunt explains that this opens up a world of creative possibilities. His own creation was born from the need to use up a couple of carrots and a piece of squash, which he combined with ginger, turmeric, and a hint of orange zest for a 'golden kraut'.
The fundamental rule is to use salt equating to roughly 3% of the total weight of your prepared vegetables. This creates the brine necessary for safe and effective fermentation. Hunt encourages cooks to use whatever combination they have to hand, suggesting carrots, squash, beetroot, kohlrabi, turnip, or even broccoli stems.
Mastering the Fermentation Process at Home
For those new to fermenting, Hunt offers some crucial tips for success. The fermenting jar should be kept out of direct sunlight and checked daily. It's important to ensure the vegetable mixture remains fully submerged in its liquid brine to prevent mould; a clean fermentation weight or similar object can help with this.
He also advises using only organic, unwaxed citrus zest if adding it, due to the high levels of pesticides often found on conventional citrus peel. For beginners, a clever strategy is to make two jars: ferment one on the counter and refrigerate the other early. Tasting them over time teaches you how flavours develop and helps you find your preferred level of tanginess.
Tom Hunt's Fridge-Raid Sauerkraut Recipe
You will need one large, sterilised 500g jar with a lid.
Ingredients:
- 400g of mixed hard vegetables (washed and grated or finely sliced)
- 12g of sea salt
- Optional extras: zest of 1 organic lemon or ½ orange, 1-3 tsp grated fresh ginger, fresh or ground turmeric, 1-2 tsp caraway, cumin or coriander seeds.
Method:
- Combine the vegetables, salt, and any chosen extras in a large bowl.
- Massage the mixture firmly with your hands for several minutes until the vegetables soften and release their juices.
- Pack the mixture tightly into the sterilised jar, pressing down well.
- Pour over any brine from the bowl and ensure all vegetables are submerged. Top up with a little salted filtered water if needed.
- Place the lid on loosely to allow gases to escape.
- Leave at room temperature for at least four days, until bubbling and tasting lightly acidic. For a stronger flavour, ferment longer. For a milder kraut, seal and refrigerate. It will keep in the fridge for four to six months.
A Sustainable Kitchen Philosophy
Hunt champions fermentation not just as a culinary technique, but as a core strategy for a sustainable kitchen. He recalls using it in his restaurant to creatively manage gluts of produce, saving money and inventing new ingredients in the process. This 'fridge-raid' approach empowers home cooks to "eat the rainbow" and reduce waste with minimal effort, turning overlooked veg into a delicious, living food full of complex flavour.
