Is there anything more enchanting than the soft, blushing beckoning of roses? And the mesmerizing aroma of vanilla? Can they be combined with sauerkraut?!? Yes! I combined these ingredients and came up with this beautiful juxtaposition of sweet, savory and sour with all the goodness of probiotics.
- 1.5 lbs (675 g) green cabbage, cored and finely shredded
- 1-1/2 Tablespoons (22.5 ml) sea salt
- 1/2 whole vanilla bean*, cut in half lengthwise
- 1/3 cup (80 ml) organic dried rosebuds**
1. Place the shredded cabbage in a large glass, stainless steel, or ceramic bowl. Add salt and massage the cabbage for about 5 minutes. Set aside for about 30 minutes to allow the salt to draw out moisture from the cabbage.
2. Using a small paring knife, scrape the seeds from the pod of the vanilla bean and add to the cabbage. Add the rosebuds and mix gently.
3. Put about 1/3 of the mixture into a quart-size mason jar. Using the back of a wooden spoon or a kraut pounder, pack the cabbage mixture in tightly. Add the vanilla bean pod, placing it on the side of the jar.
4. Add another 1/3 of the cabbage and pack in tightly. Repeat with the remaining mixture until it reaches the shoulder of the jar. If possible, allow the mixture to sit for up to 24 hours to help build up more liquid.
5. If necessary, top off with brine+ to cover the cabbage by at least one inch (2.5 cm).
6. Place Kraut Source onto the jar. Allow to ferment between 7 - 10 days in a cool spot, away from direct sunlight. Check every few days that there is water in the moat and top off as needed.
7. Replace Kraut Source with a standard mason jar lid and ring. Transfer to the refrigerator.
*My favorite sustainably sourced Madagascar vanilla beans are from LaFaza
**I get organic rose buds from Mountain Rose Herbs
+Brine ratio = 1 teaspoon (5 ml) sea salt dissolved in 1 cup (240 ml) filtered water