✓ Fermented red cabbage and beetroot
✓ Organic and raw
✓ Hot or cold delicious with potatoes and salads
✓ Gluten-free and suitable for vegans
An Eastern European recipe of fermented, organic red cabbage full of natural goodness, taste and culinary possibilities. Only Celtic sea salt, earthy flavours such as beetroot, carrot and warming spices as ginger and cinnamon were added to the red cabbage. And sufficient fermentation time, resulting in a delicious mix of crunchy, sweet and sour. It is delicious with baked potatoes, as a fresh touch in salads and even in a smoothie.
The fermented red cabbage from Loving Foods is teeming with beneficial living bacteria (probiotics) and keeps fermenting at room temperature - so you know it's real. These useful bacteria make your intestines very happy. Try to cook the Ruby Kraut as little as possible and just add it to your winter dishes for extra warmth and depth.
1 large sweet potato, peeled and cooked
2 x cans butter beans, drained
2 spring onions
2 garlic cloves, crushed
2 ts cumin, 1 ts ground coriander
1 red chilli, diced
2 tablespoons flour
Squeezed lemon juice
Salt and pepper to taste
Burger buns (gluten free if preferable)
Loving Foods Organic Fermented Ruby Kraut
First make the veggie burgers: Mash the sweet potato until smooth. Mash the beans until mostly smooth then mix together. Stir in the spring onions, garlic, cumin, coriander, chilli, flour, lemon juice and salt and pepper and mix well. Divide into 2-4 burger-sized balls and form into neat patties. Place on a baking tray and bake for 20 minutes until golden, turning over halfway through cooking. Serve in bread buns with avocado slices, rocket and topped with Ruby Kraut.
|Best Before||Jul 2, 2020|
Red Cabbage* (37.5%), Carrots*, Beetroot* (18.7%), Onion*, Ginger*, Ground Cloves*, Ground Cinnamon*, Celtic Sea Salt
Keep refrigerated and use within 15 days of opening