How long does Miso Sesame Kale Salad Kraut take to ferment?

Miso Sesame Kale Salad Kraut takes approximately 7 days to ferment at 68-75°F (20-24°C). The exact time may vary depending on temperature and desired flavor intensity.

Is Miso Sesame Kale Salad Kraut vegan?

Yes, Miso Sesame Kale Salad Kraut is completely vegan-friendly. All ingredients used are plant-based with no animal products.

Is Miso Sesame Kale Salad Kraut gluten-free?

Yes, Miso Sesame Kale Salad Kraut is gluten-free and safe for those with gluten sensitivities or celiac disease.

How difficult is it to make Miso Sesame Kale Salad Kraut?

Miso Sesame Kale Salad Kraut is rated as medium. This recipe is moderately challenging and suitable for those with some fermentation experience. Active prep time is about 45m.

What equipment do I need to make Miso Sesame Kale Salad Kraut?

To make Miso Sesame Kale Salad Kraut, you'll need: TOPZEA Fermentation Glass Weights (9-Pack) for Wide Mouth Mason Jars, Brewing America Acacia Wood Vegetable Fermentation Tamper (12-inch), Masontops Pickle Pipes – Airlock Fermentation Lids (Small Mouth, 4-Pack), Masontops Pickle Pebbles – Glass Weights for Wide Mouth Mason Jar Fermentation (4-Pack), Seeutek Fermentation Crock Jar 5L – Stoneware Pot with Weights, Lid & Pickle Tamper, Wide Mouth Mason Jars 32 oz (4-Pack) by Miuyhji. Most of these are standard fermentation supplies that can be reused for many recipes.

How many servings does Miso Sesame Kale Salad Kraut make?

This recipe yields approximately 8 servings. You can easily scale the recipe up or down by adjusting the ingredient quantities proportionally.

How should I store Miso Sesame Kale Salad Kraut?

Once fermented to your liking, store Miso Sesame Kale Salad Kraut in the refrigerator to slow down fermentation. Properly stored, it will keep for several weeks to months. Always use clean utensils when serving to prevent contamination.

Miso Sesame Kale Kraut Recipe

Name: Miso Sesame Kale Salad Kraut
Prep time: 45 min
Total time: 45 min
Yield: 8 servings
Cuisine: International
Ingredients: 1 pound (450g) Lacinato kale (dinosaur kale), stems removed and leaves thinly sliced; 1 pound (450g) Green cabbage, finely shredded; 2 medium (about 1 cup) Carrots, julienned or grated; 3 tablespoons White miso paste (shiro miso); 1/4 cup Toasted sesame seeds; 2 tablespoons Fresh ginger, peeled and minced; 2 tablespoons Fine sea salt (non-iodized); 1 tablespoon Toasted sesame oil; 4 stalks Scallions, thinly sliced

Preparing Your Vegetables

Before you begin, ensure all equipment is thoroughly cleaned with hot soapy water. This recipe combines the best of Asian flavors with traditional fermentation techniques.

Prepare the kale: Remove the tough stems from the kale leaves and slice the leaves into thin ribbons (chiffonade). Place in a large mixing bowl. The kale will seem voluminous but will reduce significantly during massaging.

Shred the cabbage: Finely shred the green cabbage using a sharp knife, mandoline, or food processor. Add to the bowl with the kale. The cabbage provides the liquid base for your fermentation.

Add carrots and aromatics: Add the julienned carrots, minced ginger, and sliced scallions to the bowl. These ingredients add complexity and support the fermentation process.

Creating the Umami Base

Prepare the miso mixture: In a small bowl, combine the white miso paste with 2 tablespoons of warm (not hot) water to create a smooth, spreadable paste. This helps distribute the miso evenly throughout your kraut. Important: Never use hot water as it can kill the beneficial bacteria in unpasteurized miso.

Add seasonings: Drizzle the toasted sesame oil over the vegetables, then add the diluted miso paste and sesame seeds. Sprinkle the sea salt evenly over everything.

Massaging and Packing

Massage the vegetables: Using clean hands, begin massaging and squeezing the vegetable mixture vigorously for 10-15 minutes. You'll notice the vegetables releasing liquid and becoming softer and more pliable. This step is crucial – you need to extract enough liquid to create a brine that will cover the vegetables. The mixture should reduce in volume by about half and feel wet and juicy.

Taste and adjust: After massaging, taste the mixture. It should be pleasantly salty with umami depth. If needed, add a bit more salt, but remember it will taste saltier now than after fermentation.

Packing Your Fermentation Vessel

Pack tightly: Transfer the vegetable mixture to a clean wide-mouth mason jar or fermentation crock, packing it down firmly with your fist or a fermentation tamper as you go. Press out any air pockets. Pack the vegetables tightly enough that the brine rises above them.

Ensure submersion: The vegetables must be completely submerged under the brine to prevent mold. If needed, add a small amount of filtered water mixed with 1 teaspoon of salt. Place fermentation weights or a clean cabbage leaf on top to keep everything submerged.

Cover appropriately: If using a mason jar, cover with an airlock lid or a regular lid loosely fastened (to allow gases to escape). If using a crock, follow the manufacturer's instructions. Place the jar on a plate to catch any overflow during active fermentation.

Fermentation Process

Ferment at room temperature: Place your kraut in a cool, dark spot away from direct sunlight at 68-75°F (20-24°C). Check daily for the first few days – you should see bubbles forming, which indicates active fermentation.

Burp if needed: If using a regular lid (not an airlock), "burp" the jar daily by briefly loosening the lid to release built-up gases, then retighten.

Taste test: Begin tasting after 5 days. The kraut is ready when it reaches your desired level of tanginess and the kale is tender but still has texture. The miso and sesame flavors will mellow and integrate beautifully.

Finishing and Storage

When ready: Once fermented to your liking (typically 7-10 days), remove the weights, press down the vegetables one final time, and ensure they're covered with brine. Seal with a tight lid.

Refrigerate: Transfer to the refrigerator where fermentation will slow dramatically. The kraut will continue to develop flavor and will keep for 2-3 months refrigerated.

Serving Suggestions

Enjoy this umami-rich kraut as a side dish, tossed with warm grains, as a topping for rice bowls, or alongside grilled proteins. The probiotics are most potent when eaten raw, so avoid heating. Start with small portions (1-2 tablespoons) if you're new to fermented foods and gradually increase as your gut adjusts.