Fennel and Dill Sauerkraut
I’m always looking to my favourite ferment brands for inspiration for my own creations. This cabbage, fennel and dill sauerkraut was inspired by one from one of my favourite local brands Nourishing Wholefoods. It’s a mix of green cabbage, freshly chopped dill, a sprinkle of fennel seeds and salt. The dill gives it that classic pickle flavour and the fennel seeds add a burst of flavour.
Fennel and Dill Sauerkraut
Makes 1L Jar
Gluten free, dairy free, egg free, nut free
Ingredients:
1 medium green cabbage
1 small bunch of dill, roughly chopped
1 tablespoon of fennel seeds
1-2 tablespoons of sea salt
Instructions:
Remove the outer leaves of the cabbage and set aside.
Weigh your cabbage - you will need roughly 1-2 tablespoons of salt per kilo of cabbage.
Chop the cabbage either by hand or using a food processor. The finer you chop it the softer your end product.
Add chopped cabbage to a large bowl and sprinkle on the salt as you go.
Stir through chopped dill and fennel seeds.
Leave for a minimum 10 minutes to allow time for the water to release.
Massage, squeeze and work the cabbage mixture with your hands to release all the water.
Pack tightly into your jar/vessel of choice. Press down hard as you go with your fists or a tamper. This again helps force water out of the cabbage.
You should have just enough liquid to cover the vegetables. If you don't you can top up with a little water but don't add too much as it may become soggy.
Cover with the outer cabbage leaves and a small weight (jar, shot glass or river stone) if you have it to help keep the cabbage submerged.
Place the lid on and put in a spot out of direct sunlight.
Leave to ferment at room temperature for about 2 weeks (this will vary depending on the temperature). In the first few days when most of the action occurs, periodically press down on the weights to help force more water out and keep the cabbage submerged.
Refrigerate when desired ferment time is complete and taste is to your liking.
