Fennel Sauerkraut
User Reviews
5
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Prep Time
25 mins
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Total Time
25 mins
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Servings
24
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Calories
30 kcal
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Course
Condiments
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Cuisine
German
Fennel Sauerkraut
Description
Fennel Sauerkraut blends sliced fennel bulb with shredded cabbage, salted and layered in a large crock with spices including juniper berries, caraway seeds, celery seed, fennel seeds, and optionally wild carrot seeds. The layered mix is weighted down to encourage brine release and fermentation.
The fermenting process occurs in a cool, dark place, typically between 60°F and 73°F, allowing natural lactic acid bacteria to mature the kraut over at least one week, up to a month. The seeds add subtle aromatic and flavor complexity balancing the sharpness of the fermenting vegetables.
Once fermentation is complete, the sauerkraut is packed into jars with sufficient brine to cover and refrigerated, extending preservation. The result is a crisp, sour, and spiced sauerkraut suitable as a condiment or side dish that complements a range of meals.
Ingredients
- 2 1/2 pounds fennel bulb sliced thin
- 2 1/2 pounds cabbage shredded
- 1.6 ounces kosher salt (45 grams)
- 1 tablespoon juniper berries crushed
- 1 tablespoon caraway seeds
- 1 teaspoon celery seed
- 2 teaspoons fennel seeds
- 2 teaspoons wild carrot seeds (optional)
Instructions
- Mix the shredded fennel and cabbage well in a very large bowl. Put down a layer of the vegetables about an inch thick in a 3-gallon crock. Sprinkle with salt and some of the seeds. Repeat until you have everything in the crock. If you can, mix it one more time. Place a plate or somesuch on the kraut and weigh it down with a large jar of water. Put the crock in a cool, dark place.
- The next day, check to see if the vegetables have given up enough brine to completely cover themselves. If not, make some brine and add it. You want the brine to be 2 percent by weight, so 19 grams (or 0.7 ounces) of salt per quart of water. Let the sauerkraut ferment at between 60°F and 73°F for at least a week, and up to a month.
- To finish, remove the weight and plate and move the finished kraut to quart-sized canning jars. If there is not enough brine to completely submerge the fennel kraut in the jars, make more brine as you did in Step 2. Cover the jar with their lids and store in the refrigerator for basically ever. I've had batches of sauerkraut last 2 years in the fridge.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 30 kcal
% Daily Value*
| Calories | 30kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 766mg | 32% |
| Potassium | 282mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 110IU | 2% |
| Vitamin C | 23mg | 26% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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