Fermented Yacon 'Sauerkraut'

Yacon is a healthy superfood, a root crop originally from South America; very easy to grow and versatile in the kitchen.

Yacon contains prebiotics which feed and help grow the microbiota in our guts - which helps our immune system hugely! When our gut microbiota are taken care of and are healthy, then we can optimally absorb the nutrients our body needs.

If we have gut issues with nutrients malabsorption, leaky gut or a bad imbalance of gut flora this takes a toll on a health. It affects our metabolism, hormone production, energy levels, sleep, immune system, etc.

Now to combine nutritious yacon with fermented sauerkraut (which is made with cabbage)... We all know how incredible sauerkraut can be for our gut health, so fermenting yacon as you would sauerkraut is a great combo!

This fermented pickle is fresh, crunchy, tangy, with a touch of spice and lemon - so yummy!

Fermented Yacon 'Sauerkraut' Recipe:

• 1 kg of yacon, peeled and cut into sticks, or grated
• 4 tspns salt
• 1 lemon, peeled strips
• 2 cloves garlic, cut finely
• 2-3 whole dried cayenne chillies, sliced
  
• 2 square sheets of seaweed nori, torn

Peel the yacon, cut into fine sticks or grate and place in a bowl. Add the salt and rub it through the yacon. You will see the liquid start to emerge as the salt combines with the yacon.

Add the peeled strips of lemon, cut garlic, cut chillies and torn pieces of nori. Toss together well, then place the mixture in a fermenting crock.

If you don't have a fermenting crock, place the mixture in a jar and press it down well until liquid covers the solids and place something heavy on top to keep it weighed down.

Leave the 'kraut' to ferment for 5-7 days. We found it tart enough at that stage, but you can keep fermenting it if you like it stronger.

Remove from crock and into a glass jar. Store in the fridge and add to lunch or dinner as a side dish, yum!

Enjoy ♥