Small Batch Sauerkraut

Small Batch Sauerkraut | Add A Little

So… long time not post huh?

I’m sorry it’s been so long but I was away in New York (so much fun!) and now I’m currently drowning in revision!

Small Batch Sauerkraut | Add A Little

I’ve always loved fermented food but never made it myself – who knew it could be so easy!

I decided to embark on a DIY journey mid-revision (a great idea!) and my sauerkraut was born! It’s tangy and salty and the perfect addition to any salad and goes really well with salmon or chicken!

Small Batch Sauerkraut | Add A Little

Sauerkraut is a POWERHOUSE too! It’s full of fibre so it’s great for your digestive system, full of iron, Vitamin A, Vitamin C and Viatmin K. Most importantly, when you make it yourself it hasn’t been pasteurised, so it’s full of probiotics since you’re letting it ferment and all this good bacteria is great for inhibiting the bad bacteria.
However, don’t eat too much in one sitting as it is high in sodium!

Small Batch Sauerkraut | Add A Little

I feel like I’ve earned my hippy status now!

Small Batch Sauerkraut vegan, gluten free, dairy free
Adapted from The Kitchn

The perfect accompliment to any dish and would be wonderful with red cabbage or carrots to give it extra colour and flavour! Takes 10 minutes to prepare and about 5 minutes to eat 😀

150g white cabbage
1/4 tablespoon salt

Slice the cabbage very thinly.

Massage the cabbage and salt together for 5-10 minutes until water starts to come out.

Pack it into a jar and if there is not enough liquid just mix some salt and water on top just so the cabbage is covered.

Place a weight over it (marbles in a separate jar or a rock wrapped in cling film/ in a bag) and cover the jar with a muslin cloth and seal with an elastic band.

Store in a cool dry place for 3-10 days until it reaches the perfect flavour (mine took 4 days).

Once ready, place in an airtight jar and store in the fridge.

Small Batch Sauerkraut | Add A Little

Simple Vegetable Miso Soup

Simple Vegetable Miso Soup | Add A Little

This is one of my favourite go to meals just because it’s so easy to make and tastes so good and comforting!

Simple Vegetable Miso Soup | Add A Little

I ate this last week. I wish I could say I was joking.

Simple Vegetable Miso Soup | Add A Little

There’s not really a set recipe but I’ve written down a nice combination! I love also making one with lots of green vegetables, like cabbage, kale, green beens, leeks, etc.
Feel free to mix up the recipe and tell me what you make down below!

Simple Vegetable Miso Soup vegan, gluten free, dairy free
Serves 2

A delicious and simple homemade miso soup – it can take as little as 10 minutes to create a warming yet hearty meal! For a more traditional miso, feel free to use tofu, sea vegetables, seafood (clams work especially well)! 

1 tbsp miso (I used red, but you can also use others!)
1 tsp dashi stock
1/2 butternut squash, cubed
Handful of baby potatoes, cubed
1 small leek, sliced
Handful of broccoli, cut into small chunks
Sesame seeds, to garnish

optional: mushrooms, such as shimeji, clams, spring onions, to garnish.

Add the squash, potatoes, leek and dashi stock to a pan and let it simmer for about 10 minutes until softened.

One softened add the broccolli.

While broccoli is cooking, mix the miso in a separate bowl with water from the pan until it’s thinned out.

Once the vegetables are all cooked, turn off the heat and add the miso.

Stir around and serve immediately, garnishing with sesame seeds.

Simple Vegetable Miso Soup | Add A Little