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!
1 Medium Sized Cabbage
3 Tablespoons Fermentools’ Himalaiyan 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
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, radish and bean sprout to the fish sauce and tamarind mixture working them into a smooth combination.
(4) Mix the medium bowl mixture in 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 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 it’s fermenting!
In about 2 weeks or so you can have the delicious luxury of adding a little Pad Thai too 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 is daily on our counter-top, and when it’s switched to cold storage, another fresh jar takes it’s place to begin a new fermenting journey.