LOCALadk Magazine

LOCALadk 44 • 1 lb. local green cabbage, thinly sliced • (remove large outer leaves and set aside) • 1 large fennel bulb, stems and fronds removed, thinly sliced • (steep stems and fronds in hot water for a flavorful digestive tea) • 1 tart local apple (Pink Lady, Empire, or Cortland), skin on, cut into thin matchsticks • 1 Tbsp. Celtic sea salt (less if using regular sea salt) • 1 Tbsp. caraway seeds Directions 1. Make the rosebud simple syrup: Combine sugar, water, and rosebuds Combine sliced cabbage and salt in a large bowl and massage with your hands until cabbage tenderizes and the juices from the cabbage start accumulating. Let rest for an hour. 2. Aer the cabbage has rested, add sliced fennel and massage a bit more until the mixture is nice and juicy. 3. Add apple matchsticks and gently combine so as not to break the apple sticks. 4. To toast the caraway seeds, use a small frying pan and cook for a minute or two over medium heat until they crackle and pop. Stir them as they toast to avoid burning them. Remove from heat and add them to the kraut. 5. Tightly pack the mixture in a clean quart jar by adding small amounts at a time and pressing firmly with your fist or a smaller jar to eliminate all air pockets. 6. Continue doing this until the jar is full. You want the liquid to rise above the mixture. is preserves it while it's fermenting. No harmful bacteria, mold or yeast can survive in the brine created from the cabbage and salt liquid. If there is not enough liquid, then either you didn't massage the cabbage enough or the cabbage is not fresh enough and has lost too much moisture. You can resolve this by dissolving 1 tsp. salt into 1 cup warm water and adding this to the jar until the liquid rises above the kraut. 7. To keep the kraut away from contact with the air, use the removed outer cabbage leaves as a protective layer. Place them on top of the kraut and weigh them down with a small jar filled with water. 8. Secure the quart jar with a lid. Store out of direct sunlight. You will notice bubbles rising to the top as the fermentation process occurs. You may need to release some of the air pressure in the jar on occasion by opening the lid. 9. Taste your kraut every few days until it reaches the taste and consistency you like. In the summer, my kraut is ready in about 7-10 days. In the winter, the amount of time can double or triple. 10. Once you like the taste and texture, remove the small weight jar and cabbage leaves from the top of the kraut before storing it in the fridge. is will slow the fermentation process and keep the kraut fresh for many months. However, if you use it every day like I do, it won't last that long! Some of my favorite ways to use sauerkraut are: • On my breakfast eggs • On top of a garden salad • Over sauteed vegetables • As a layer on a sandwich • As a topping for nachos • On a baked potato • As a garnish for any creamy soup (butternut squash, potato, carrot-ginger, etc.) • In a bowl with a fork! *All fermented foods are ALIVE and the enzymes, vitamins, beneficial bacteria, and yeast will be destroyed if they are heated. For this reason, incorporate them into your meal aer the rest of the food is fully cooked. APPLE FENNEL KRAUT W I T H T O A S T E D C A R A W A Y

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