Ferments with a Seasonal Twist

Let springtime herbs and roots bring inspiration to your sauerkraut this year.

As the weather warms, and the world around us “blooms” into life, there are so many seasonal, fresh flavors available to bring inspiration and the flavor of the spring season to our ferments.

Making your own sauerkraut is one of the simplest thing you can do in your kitchen as a part of your gut health resolve. Sauerkraut, because it contains naturally occurring probiotics, increases the diversity of the “good guys” in your microbiome, supports weight loss, helps decrease inflammation, and has even been researched to have a positive impact on your mood.

If you’ve never made sauerkraut before, don’t be intimidated, a child could do it. Besides, spring is a great season to branch out and try new things. We’ll guide you through a basic, step-by-step recipe and variations to bring a little pizazz into your ferments.

Basic Sauerkraut Recipe

• 1 large head green cabbage sliced thinly using a knife, mandolin, or food processor

• 1 Tbsp non-iodized salt

• Two 32 oz wide mouth mason jars

Spring Modifications

Zesty and Fresh:

• Basic Sauerkraut recipe combined with
• 1 cucumber, skin removed, quartered and sliced
• 1 Tbsp fresh dill
• 1 Tbsp thinly chopped garlic scapes
• 1 Tsp lemon rind
• 1 Tsp lemon pepper
• Additional 1 1/2 tsp salt

Lively and Invigorating

• Basic Sauerkraut recipe combined with
• 1 green apple, thinly sliced
• 1 fennel bulb thinly sliced
• 2 easter radishes thinly sliced
• 1 Tbsp fresh parsley
• 1/2 inch ginger root, grated
• Additional 1 1/2 tsp salt

Instructions:

• Add sliced cabbage to a large bowl and sprinkle salt on top. Massage the cabbage with your hands until the cabbage softens and releases enough juices to entirely cover the cabbage.
• Add in the components for one of the Spring Sauerkraut Modifications if you like
• Fill your glass jars to 2 inches below the rim with your sauerkraut blend and juice. If you are making a modification, you’ll likely need a 3rd jar.
• Press down all vegetable material below juice and “cap” with a thick slice of green apple. You can press on this periodically, with clean hands, to make sure all sauerkraut ingredients remain below the liquid line
• Loosely seal the jar and place on a plate or other flat surface.
• Let sit for 2 weeks.
• Remove the green apple “cap” and any “scum” that has developed on the top layer of your liquid. If the sauerkraut is not “sour” enough for you, you can leave for up to 2 more weeks, testing every few days.
• Once the sauerkraut is to your liking, tightly seal and refrigerate.
• Enjoy 1/4 cup or more daily for optimal health. We love to add a few Tbsp to every meal.

With love and in good health,

The Meta Reset Team