Salt is the backbone for flavor and spices invigorate the palate. Salt and spices combined is a dynamic duo that transform ordinary sauerkraut into a culinary treasure. I've created a recipe using a salt blend from the "Blacksmith Chef", Angelo Garro. Angelo is a true Renaissance man who is an artist, chef, forager, and entrepreneur. (Explore Angelo's art pieces by following the link provided at the end of this post.)
Whether you are a onmivore, carnivore or herbivore, this recipe for Omnivore Kraut is definitely worth trying. Buon Appetito!
1-1/4 lbs cabbage, finely shredded
1 medium fennel bulb, thinly sliced
1 small carrot, shredded
1 leveled Tablespoon Omnivore Salt
1. Place the cut vegetables in a large glass, ceramic or stainless steel bowl.
2. Sprinkle Omnivore Salt onto vegetables and massage for about 5 - 6 minutes.
3. Allow mixture to rest in the bowl for about 30 minutes. This will help to draw out liquid from the cabbage.
4. Pack into a quart size, wide-mouth mason jar. The vegetables should reach the shoulder of the jar. Secure your Kraut Source unit on according to directions.
5. Place your ferment in a cool spot, away from direct sunlight and allow to ferment for about 10-12 days.
(Check your ferment after 24 hours to see if there's enough liquid drawn out to cover the top of the veggies by one inch. If not,
remove the Kraut Source unit and add in just enough brine* to cover the top of the veggies by one inch; then place on Kraut Source again.)
* Brine ratio = 1 teaspoon salt : 1 cup water
Visit Angelo's studio: www.renaissanceforge.com