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Swede sauerkraut
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Sauerkraut is traditionally made with cabbage, but this swede sauerkraut recipe sees the under-appreciated root vegetable get the fermentation treatment instead. The result is a crunchier, sweeter preserve that works well with cold cuts. Take a look at Anna's other swede recipes here.
First published in 2019
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This may sound like a peculiar alternative to traditional cabbage sauerkraut, but swede is actually part of the kohlrabi family, so can be used in a similar fashion. This kraut can be eaten both raw and cooked and is a good accompaniment to ham or boiled meats. I found this recipe in Jeremy Fox’s book On Vegetables and I am giving you his exact instructions.
Caraway seeds in sauerkrauts are a welcome addition, giving a perfumed and distinctly eastern European flavour. Be cautious with the quantity, though, as it can be overpowering. For the amount in this recipe, add 1 teaspoon of seeds.
The recipe makes 1 litre of swede kraut.
Method
1
Place the swede in a large container and massage it thoroughly with the salt. Let it sit uncovered at room temperature for about an hour. Transfer to mason jars or plastic containers, tightly seal and set aside at room temperature
2
The salt should make the vegetables release juices. If, after 12 hours, the vegetables are not completely submerged in liquid, you will have to add a saltwater solution (1 tbsp fine sea salt for every 240ml water) until they are fully submerged
3
Allow the kraut to ferment at room temperature, opening the jars once a day for 5 minutes to release the CO2. The swede will take anywhere from 4 days to 2 weeks to ferment, depending on how tangy you like it
4
Once the kraut has reached the desired amount of tang, transfer it to the fridge, where it will keep for up to 4 months
First published in 2019
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