Fermented Samphire with Cabbage & Carrots
Sea bean, also know as sea asparagus, or samphire (salicornia) is a member of the Amaranthaceae family, and is a wild vegetable that can be foraged along coastal or marshy areas during the warmer months. I'm partial to "samphire", because it sounds rather romantic, and rolls off the tongue in a subtle sonorous note. So, samphire can be eaten raw, cooked, or fermented. When bitten into, they have a succulent texture and release a briney, salty explosion of flavor. They are also packed with beta-carotene and vitamin C.
1 lb. green cabbage, finely shredded
3 oz. samphire (sea bean)
4 oz. carrots, finely shredded
1 Tablespoon sea salt
- Place the prepared vegetables in a large bowl, and mix in sea salt.
Give the mixture a good massage for about 5 - 10 minutes.
- If you have time, allow the salted vegetables to rest in to bowl for about 30 minutes.
- Place the mixture in a quart-size, wide mouth mason jar. Use a pounder or spoon to pack in the vegetables tightly.
- If there is not enough liquid to cover the vegetables by one inch, top off with brine*.
(You can also wait 24 hours to see if more liquid gets drawn out before you top off with brine.)
- Place your Kraut Source unit on according to directions.
- Place your fermenting masterpiece in a cool, dark corner of you kitchen counter. Allow to ferment for 7 - 10 days.
*Brine: 1 teaspoon sea salt dissolved in 1 cup filtered water.
Serving suggestion: Rice noodles tossed in soy sauce + toasted sesame oil. Add in a good portion of Fermented Samphire with Cabbage & Carrots, plus some of the fermented kraut juice. Top with sauteed shiitake mushrooms.