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Kumquat Kraut
Kumquat Kraut
Rated 5.0 stars by 1 users
Author
Karen Wang Diggs
Adding kumquats to a basic sauerkraut recipe adds a citrus punch plus extra vitamin C!
Ingredients
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¾ lb (340 g) green cabbage (cut weight), finely shredded
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¾ lb (340 g) purple cabbage (cut weight), finely shredded
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1 Tablespoon (15 ml) Limone Salt
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10 – 12 kumquats, sliced
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1/3 cup fresh parsley leaves
Equipment
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Large (non-plastic) mixing bowl
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Le Parfait Familia Wiss Terrine or Screw Top glass jar 1L (32 oz)
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ChouAmi device
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Sauerkraut pounder, wooden spoon, or rolling pin
Directions
- 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 sliced kumquats and parsley. 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.
- When ready, remove ChouAmi and wipe the rim of the jar with a clean cloth. Make sure the Le Parfait sealing cap and screw lid are both clean with no brine, salt, or acid, and place on the jar. Store in the refrigerator.
