Krautchi Noodle Bowl

Prep: 30 mins + fermenting

Cook: 10 mins

What do you get when you cross sauerkraut with kimchi? Krautchi, of course. Fermenting red cabbage, carrots and apple with a mix of spices and chilli will give you a crunchy, aromatic preserve that is perfect for adding flavour to hearty winter meals. Combine them with our organic rice noodles, our favourite leafy green kale and some Asian-inspired flavours and you will have one super supper.

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545 kcal
(per portion)

Ingredients you'll need

1 red cabbage
2 carrots
1 apple
2 chillies
8 juniper berries
2 tsp coriander seeds
1 onion
100g kale
2 garlic cloves
A thumb of ginger
3 bundles of brown rice noodles
2 tbsp brown rice vinegar
1 tbsp Demerara sugar
50g tamari

From your kitchen

3 tbsp coarse sea salt
1 tsp sea salt (optional) + extra for seasoning
200ml water (optional)
2 tsp + 1 tbsp olive, sunflower or coconut oil

Step by step this way

1.
Start by making the krautchi. Thoroughly wash a large tub and rinse it with boiling water. Make sure your chopping board is clean and wash your hands.
2.
Discard any wilted cabbage leaves. Slice it into 8 wedges, then into thin shreds. Add to the tub. Peel and grate the carrots and apple. Add to the tub. Finely chop 1 chilli. Add to the tub with 3 tbsp coarse sea salt. Massage into the veg for 5 mins, rest for 5 mins and massage again for 5 mins. The veg should wilt and be settling into brine. Add 8 juniper berries and 2 tsp coriander seeds.
3.
Cover the cabbage with a sheet of cling film and smooth any bubbles. Lay weights on top to press the veg down. Tightly cover with a lid or more cling film. Leave in a cool, dark room (18-20°C). The brine should cover the veg in 24 hrs. If not, mix 1 tsp salt with 200ml water and add to the tub.
4.
Remove the weights. Let the krautchi ferment for 3-5 days, pressing the cabbage down if it floats above the brine. Release any gasses that bubble up and skim off any scum. Taste the krautchi after 3 days. It will get more sour the longer it ferments, so when you like the taste, transfer to a sterilised jar. While the krautchi ferments, keep the onion, garlic, ginger, remaining chilli and kale in the fridge.
5.
When you want to make your noodle bowl, put a large pan of salted water on to boil. Peel and finely slice the onion. Slice the kale leaves off the cores and finely chop both. Peel and grate the garlic and ginger. Finely chop the chilli, flicking out the seeds and white pith if you prefer less heat.
6.
When the water is boiling, add the noodles. Simmer for 3 mins till tender. Drain and add 2 tsp oil to the noodles in the colander. Toss to mix.
7.
While the noodles simmer, warm a wok or deep frying pan on a high heat. Add 1 tbsp oil, the onion and kale. Stir fry for 5 mins till lightly browned.
8.
Add 2 large handfuls of drained krautchi (around 1/5 of the jar) to the pan with the garlic, ginger, tamari, 2 tbsp vinegar, and 1 tbsp sugar. Stir fry for 5 mins till everything is warm and the krautchi is soft. Add the noodles to the pan and toss to mix with the veg. Heap up in warm bowls and serve.

Tip
How to store your krautchi
Once the krautchi is in its sterilised jar, store in the fridge for up to six months.
Tip
More ways to cook with krautchi
• Serve a dish of krautchi on the side of hearty meat stews or creamy pasta dishes to help cut through the richness. • Add a few tbsp to your eggs as you scramble them, then pile up on hot, buttered toast. • Add a tbsp to a mixed green salad or potato salad and make a dressing with the brine, olive oil, garlic, salt and pepper.

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