Fennel Kraut

Introduction

Just another variation on kraut really. It seems every time I’ve tried to add juniper to kraut it’s gone bad in some way. I washed the berries (which are dry and live in the spice drawer) so we’ll see.

Getting Started: Ingredients, Tools, and Method

• Salt + Veg Method (2% by weight)

• mason jar, glass and ceramic weights, pickle pipe airlock

• Diamond Kosher Salt

Ingredients

• 2 purple/red cabbages, sliced

• 2 apples, chopped

• 4 fennel bulbs, sliced

• 1/4 tsp dill seed

• 1 tsp juniper berries, washed and smooshed

• 1/4 tsp fennel seeds

After an attempt with a mandolin I’ve decided a knife is better for slicing cabbage. If you have to slice up large quantities the slicing blade on a food processor is ok.

I did not want to bruise up the fennel and apple too much so I weighed the ingredients after chopping but before mixing together. I got a total weight to calculate salt from but then initially added the salt to cabbage alone. I gave it a good massage to work up a brine and mixed in the fennel and apple after.

Glistening cabbage!

Observation Notes and Results

Wait and see….