There is absolutely NOTHING more tantalizing to my palate as pad thai. I simply crave it and will always choose it when given the option. I never dreamed of the day when I discovered I could combine my love of fermenting with my love of pad thai and indulge in this game-changing Sauerkraut!
In this blog post, we’ll guide you through the exciting process of creating Pad Thai Sauerkraut in your own kitchen. From selecting the finest ingredients to the fermentation magic that happens in your jar, you’ll be well-prepared to embark on this flavorful journey. Let’s delve into the world of Pad Thai Sauerkraut and discover how this exceptional sauerkraut variation can elevate your culinary experience while supporting your digestive well-being.
What is Pad Thai Sauerkraut?
Pad Thai Sauerkraut is a culinary masterpiece that brings together two diverse and beloved cuisines: the iconic Thai classic, Pad Thai, and the traditional German favorite, sauerkraut. This fusion offers a delightful symphony of flavors that dance on your palate, seamlessly blending the sweet and savory notes of Pad Thai with the tangy goodness of sauerkraut. It’s a taste experience that surprises and delights in every bite, making it a unique addition to your culinary repertoire.
Whether you’re a fan of Thai cuisine, a sauerkraut enthusiast, or simply an adventurous foodie, Pad Thai Sauerkraut is a must-try dish that harmoniously combines the best of both culinary worlds. Prepare to be enchanted by the unexpected, yet delightful, marriage of these contrasting yet complementary flavors in every mouthwatering forkful.
How to Make Pad Thai Sauerkraut
Get ready for a culinary adventure that fuses the vibrant, complex flavors of Pad Thai with the wholesome benefits of sauerkraut. Introducing Pad Thai Sauerkraut, a unique recipe that brings together the zesty tang of fermented cabbage and the aromatic, savory notes of traditional Pad Thai. This fusion not only tickles your taste buds but also provides your gut with a hearty dose of probiotics.
Ingredients:
Before we get into the cooking process, let’s gather our ingredients:
- 1 Medium Sized Cabbage
- 3 Tablespoons Himalayan Salt
- 2 Tablespoons of Tamarind Paste
- 1/4 cup of Fish Sauce
- 1 cup Shredded Carrots
- 4-5 Thinly Sliced Radish
- 2 Bunches chopped Green Onion
- 1-2 Cups of Bean Sprouts
- 1 Cup coarsely chopped Peanuts
For the Pad Thai Sauce:
- 3 tablespoons fish sauce (or soy sauce for a vegetarian version)
- 2 tablespoons tamarind paste
- 2 tablespoons sugar
- 1 teaspoon chili flakes
Quick Link: A Sauerkraut Variations Taco Kraut
The Method:
1) Shred or thinly chop the cabbage and place it into a large bowl with the salt. Using your hands, squeeze and mash the cabbage for about 10 minutes until it becomes soft and releases it natural liquids.
(2) In a medium l bowl, mix the tamarind and fish sauce together breaking up the tamarind and removing any seeds that you come across. If you need to add some filtered water to this process you may.
(3) Add the carrots, green onions, radishes, and bean sprouts to the fish sauce and tamarind mixture working them into a smooth combination.
(4) Mix the medium bowl mixture with your cabbage for one good final mix. Toss in your peanuts at this point as well and mix them in.
(5) Pack your Pad Thai Kraut into a half-gallon mason jar a little at a time making sure you pack it tight on the bottom. Continue packing it down leaving 1-2 inches of head space on the top.
(6) Place your Fermentools’ glass weight on the top of your kraut using it to submerge the contents under the brine completely. Assemble your airlock system and place your ferment in a nice warm place to begin its fermenting!
In about 2 weeks or so you can have the delicious luxury of adding a little Pad Thai to any dish of choice! Remember to taste your ferment as time passes! One, because it’s delicious, and two, to make sure you transfer it to the refrigerator when it’s sour enough for your liking.
My family CANNOT get enough of this ferment. My kids ask for it on every meal they eat. I will gladly indulge… except if it means we run out and then I cannot eat anymore. This is one of those ferments that are daily on our countertop, and when it’s switched to cold storage, another fresh jar takes its place to begin a new fermenting journey.
Final Words
Pad Thai Sauerkraut is more than just a sauerkraut variation; it’s a tantalizing journey for your taste buds and a gift to your gut health. This innovative combination offers the best of both worlds: the probiotics from sauerkraut and the delightful Pad Thai flavors. Whether you’re a sauerkraut aficionado or a fan of Thai cuisine, Pad Thai Sauerkraut brings together two culinary worlds to your plate. The probiotics ensure that your digestive system receives the care it deserves, while the flavorful notes will keep you coming back for more. So, why not embark on a Pad Thai Sauerkraut adventure today and treat your taste buds and gut to a feast they’ll never forget?
FAQs
Pad Thai Sauerkraut was born from the desire to combine the bold and savory flavors of Pad Thai with the health benefits of sauerkraut. It’s a culinary fusion that marries probiotics and Thai cuisine.
Certainly! You can adapt this recipe to suit various dietary preferences. Select vegan-friendly ingredients to create a Pad Thai Sauerkraut that’s perfect for vegetarians and vegans.
The fermentation time can vary, but typically, it takes about 7-14 days. You can taste it as it ferments to achieve your desired level of tanginess.
Pad Thai Sauerkraut is incredibly versatile. You can use it as a topping for Pad Thai dishes, spring rolls, or even mixed into noodle salads for a delightful Thai-inspired twist.