Salt, which also contains dried fennel, lemon peel, and other organic ingredients.
Fennel Sauerkraut with Limone salt
32 fl. oz ( 1 Liter)
Fennel and cabbage with Limone Salt is a brilliant combo for an ultra delicious sauerkraut!
- · 1-1/2 lbs (680 g) green cabbage (cut weight), finely shredded
- · 1 Tablespoon (15 ml) Limone Salt
- · 3 – 4 oz.(115 g) fennel, thinly sliced
- · 2 sprigs fresh oregano, or dill
- · 1 Tablespoon (15 ml) grated lemon peel
- · Large (non-plastic) mixing bowl
- · Le Parfait Familia Wiss Terrine or Screw Top glass jar 1L (32 oz)
- · ChouAmi device
- · Sauerkraut pounder, wooden spoon, or rolling pin
Put shredded cabbage into a large stainless steel or glass mixing bowl. Add Limone Salt into the cabbage and massage with your hands for 3–4 minutes. Don’t be timid. Give your cabbage lots of good squeezes.
Allow the massaged cabbage to rest in the bowl for about 30 minutes so that the salt can draw out liquid from the cabbage.
After resting, add in the fennel and lemon peel and mix well.
Transfer the mixture to the Le Parfait glass jar, a third at a time, along with any liquid that has been released. Using a sauerkraut pounder, wooden spoon, or the end of a rolling pin, gently but firmly pack the cabbage into the jar after each addition.
Keep pressing until the top of the cabbage is at about 1-1/2 inches (3.75 cm) below the rim of the wide-mouth opening. If you have time, let the mixture stand for 24 hours to help build up more liquid (see Note below). This will help prevent overflow later.
Assemble ChouAmi onto the jar according to directions. Allow to ferment for 7–10 days on your kitchen counter, away from direct sunlight. Check every few days that there is water in the moat, and top off as needed.
Note: Depending on the quality of the cabbage, you may or may not get a lot of liquid. Add more brine* to cover the cabbage by 1 inch (2.5 cm), if needed.
*Brine ratio = 1 teaspoon (5 ml) sea salt dissolved in 1 cup (237 ml) hot filtered water. Allow to cool before using.
Original recipe by Karen Wang Diggs
All rights reserved.