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Yes, you heard it right – sauerkraut Ayurvedic style! Cabbage has been the popular choice for making sauerkraut for many, many years in the West. In the East it’s popularly known as pickles where the food is left to ferment naturally in an acidic medium. Homemade pickled cucumber (you can use any veggie you like) is far better than those at the store. Generally, the store bought options are pasteurized or have added vinegar for preservation.This means they generally don't have the same effective probiotic and enzymatic value that homemade fermented options do. And, most importantly, you get to control the salt and oil in homemade recipes, unlike those at the store that have lots of oil and salt. You know exactly what goes in your pickle recipes and that is priceless!

Ayurvedic Sauerkraut [Raw,Vegan]

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Ingredients You Need for Ayurvedic Sauerkraut [Raw,Vegan]

  • 4 large yellow Indian cucumbers (You could use any veggies you like – carrots, cauliflower, zucchini all go well with this recipe.)
  • 4-6 tsp freshly ground mustard powder (you can roast mustard seeds for extra flavor)
  • 1-2 tsp fenugreek and asafoetida powder
  • 2-3 tsp red chili powder
  • 2-3 tsp unrefined sesame oil
  • salt to taste

How to Prepare Ayurvedic Sauerkraut [Raw,Vegan]

  1. Wash the cucumbers in water and pat them dry with a kitchen towel. Cut the cucumbers in bite size pieces after removing all the seeds.
  2. In a bowl mix all the spices together.
  3. In an airtight glass container, incorporate this mixture well into the bite sized cucumbers. Make sure all the slices are coated evenly with this spice mixture. Let it sit on your kitchen counter top for 12 hours.
  4. After 12 hours, stir this with a clean, dry spoon. Keep it on the counter top for another 24 – 48 hours. Later transfer this pickle into the refrigerator. The flavors get deeper and more enhanced as the days go by…YUM!!
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About The Author

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Akshata Sheelvant

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Akshata Sheelvant is an Ayurvedic Lifestyle Consultant. She is the founder of an Ayurvedic vegan website called JeevaLifestyle. Akshata is passionate about enabling and empowering individuals to eat to their unique body constitution by incorporating Ayurvedic wisdom combined with Western practicality. She strongly believes that the principle of balance and moderation are key to living a healthy salubrious lifestyle.  She regularly shares Ayurvedic articles, dosha-specific recipes, and vegan news on JeevaLifestyle facebook page. Her personal knowledge on Ayurveda is shared on Twitter and she invites you to savor her recipe collage on Pinterest.

Comments

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  1. Allright, it might be Ayurvedic but it DEFINITELY IS NOT SAUERKRAUT…..Sauerkraut is German and literally means sour CABBAGE, so you CAN\’T SUBSTITUTE cucumbers for cabbage….that would be SAURE GURKEN. Please get your terminology straight.