Salt is the backbone for flavor and spices invigorate the palate. Salt and spices combined is a dynamic duo that transform ordinary sauerkraut into a culinary treasure.
Whether you are a omnivore, carnivore, or herbivore, this recipe for Omnivore Kraut using Kraut Source is definitely worth trying. Buon Appetito!
- 1-1/4 lbs (562 g) cabbage, finely shredded
- 1 medium fennel bulb, thinly sliced
- 1 small carrot, shredded
- 1 leveled Tablespoon (15 ml) Omnivore Salt
- filtered water
1. Place the cut vegetables in a large glass, ceramic, or stainless steel bowl.
2. Sprinkle Omnivore Salt onto vegetables and massage for about 5 - 6 minutes.
3. Allow mixture to rest in the bowl for about 30 minutes. This will help to draw out liquid from the cabbage.
4. Pack into a quart-size, wide-mouth mason jar. The vegetables should reach the shoulder of the jar.
5. Place Kraut Source onto the jar. Allow to ferment between 10 - 12 days in a cool spot, away from direct sunlight. Check your ferment after 24 hours to see if there's enough liquid drawn out to cover the top of the veggies by one inch (2.5 cm). If not, remove Kraut Source and add in just enough brine* to cover the top of the vegetables by one inch (2.5 cm). Place Kraut Source on again.
6. When the vegetables have achieved a taste to your liking, remove Kraut Source and replace with a standard mason jar lid and ring. Transfer to the refrigerator.
*Brine ratio = 1 teaspoon (5 ml) sea salt dissolved in 1 cup (240 ml) filtered water