We already know that lacto-fermented sauerkraut confers a gamut of health benefits. Now, let's make it even better by adding in an edible flower so that it is not only pretty, it is healing as well. Behold the marigold, or also known as calendula officinalis.
Benefits of marigold:
Since marigolds are in bloom from Spring until Fall (the best time to pick is in August), there's little excuse not to get yourself a few blossoms and make this easy recipe.
1. Place the shredded cabbage in a large bowl, and add in salt. Massage the mixture for about 5 - 6 minutes.
2. Allow the salted, well-massaged cabbage to relax in the bowl for about 30 - 45 minutes. This gives time for juice to be release from the cabbage.
3. After the rest, toss in the marigold petals and caraway seeds.
4. Put the mixture into a quart-size, wide-mouth mason jar. Pack it in tightly with a wooden spoon, pestle, or rolling pin to the shoulder of the jar.
5. Place Kraut Source onto the jar. Allow to ferment between 10 - 14 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.
6. After 24 - 48 hours, check the level of liquid in the jar. If there isn't enough to cover the top of the cabbage by one inch (2.5 cm), add in enough brine.
7. Replace Kraut Source with a standard mason jar lid and ring. Transfer to the refrigerator.
*Be sure that the marigold flowers are not sprayed with pesticides
**Brine ratio = 1 teaspoon (5 ml) sea salt dissolved in 1 cup (240 ml) filtered water
Cooked ham with marigold sauerkraut (pictured above)
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