Did you know that roses have a long history of culinary and medicinal use in both Traditional Chinese Medicine and Ayurvedic healing? Rose petals are packed with antioxidants and vitamins, and their mild astringent quality is good for your skin and the forming of collagen.
Adding rose petals to your basic sauerkraut is very easy, and it also looks beautiful! Just be sure that the petals are from an organic source.
Karen Wang Diggs, Chief Fermentation Officer
Sauerkraut with Rose Petals
32 fl oz (1 Liter)
Rose petals are packed with antioxidants and vitamins, and their mild astringent quality is good for your skin and the forming of collagen.
1-1/2 lbs (680 g) green cabbage (cut weight), finely shredded
1 Tablespoon (15 ml) Celtic Sea Salt
2 teaspoons (10 ml) whole caraway seeds, optional
Petals from 2 – 3 roses
Large stainless steel, glass, or ceramic mixing bowl
Le Parfait Familia Wiss Terrine or Screw Top glass jar 1L (32 oz)
Sauerkraut pounder, wooden spoon, or rolling pin
Put shredded cabbage into a large stainless steel or glass mixing bowl. Add Celtic Sea 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 caraway seeds and rose petals. 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.
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
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