Sunday, September 21, 2014
(CAUTION Kraut and ferments are not recommended for those with Histamine issues or Mast disorders)
Some brilliant fermenter figured out this simple and glorious take on kraut. You simply add dill pickle seasonings to your kraut and you end up with kraut that tastes just like delicious dill pickles.
Any where you would add pickles you can now add probiotic and nutrition packed kraut instead. (cabbage has different values then cucumbers and it is easier to ferment kraut then pickles) On a sandwich, on a burger, in a salad.. Kraut is one of those flavors that isn't always the easiest to get picky children or picky spouses to enjoy, but when it tastes like pickles? No problem. :-) (Abby cannot eat it, anything fermented causes a reaction for her) .
To 1 head of cabbage and brine(I use 2 to 2.5 percent brine with pink himalayan salt for mine) I place the following in the bottom of the vessel(I prefer Fido's for kraut you still have to keep your kraut under the brine though! ):
2 teaspoons mustard seed
3 cloves of garlic
2 Tablespoons Dill weed.
I have used fresh dill packed into the bottom and that works well. This batch I had no fresh dill on hand(forgot to grab some) but was able to use dried dill weed.
I have found that if I cut a small square of cotton muslin and tie my herbs into a bundle with some cotton kitchen twine I can place the herb "bundle" in the bottom of the fermenting vessel and not have to worry about bits of herbs floating in my brine to the surface. When I am ready to eat my kraut, I simply pull the bundles out and toss. All the flavor and none of the mess.
In the picture you will see a dark lump in the bottom of the jar, that is the dill. My kraut is not glamorous to look at, but when it is done, it sure tastes good!