On the Road: Kraut Recipe from a Wild and Cultured Herbal Lunch Menu

Home again, however finishing up a few details from recent road trip. Attendees from the Medicinal Herb Workshop requested the Smoky Kale Sauerkraut recipe so here it is.

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Home again , however finishing up a few item from recent route trip . Attendees from the Medicinal Herb Workshop request the Smoky Kale Sauerkraut recipe so I ’m posting it below . We lionize untamed edibles and fermented food with a lovely lunch prepared by the Skillet Restaurant .

Wild and Cultured Herbal Lunch Menu :

Design - Your - Own Miso Soup with Tofu and Selections of Wild Edible Garnishes

assailable - Faced Reuben Sandwiches and Veggie Reubens on Homemade Sourdough Rye Breadwith Fresh - Made Sauerkraut and Susan ’s Secret Sandwich Sauce

Fermented Vegetable Pickle

Fruit Flummery with Homemade Yogurt

For the miso soup garnish we had dice tofu , nori seaweed tips , sliced scallion , chickweed tips with prime , Hibiscus sabdariffa and dandelion bring down into chiffonade , and redbud bloom . Some folks loaded their bowls with garnish , while others just drift a few . Then everyone get to gather their own Reuben with Swiss cheese , secret sauce , Jerry and optional corned beef on Barb ’s awesome homemade sourdough rye whisky which she grill lightly . See / item/60529 / veggie - reubenfor the reuben formula with privy sauce . The vegetable hole was made with Brassica oleracea botrytis , carrots , cherry onion plant , red and jaundiced Melville Bell black pepper , jalapenos , dulse and pickle spiciness with a saltiness brine . The mummery was made with plums and appointment with lemon - scented geranium leaves ( Pelargonium‘Mabel Grey ’ is one of my most best-loved pellies and very fragrant – reminiscent of maize verbena ) and served with unpatterned yoghourt . Everyone enjoyed the lunch .

I gave the programme “ The Magic of Fermentation : Why and How to Do It ” just before lunch so everyone was pitch up to taste the fermentations . Previous to the event I had made some recipe in advance for tasting . I had been thinking about using colewort in a cabbage Boche and was worried it would get slimy or mushy . However I decide to attempt it since I had some gorgeous morose - green dough with purplish nervure , and it was very compact - leaved . I shredded it just as I do the lettuce and I love using leeks in kraut , so add those . I ’d also read about add smoke ocean salt to spirit sauerkraut inFermented Vegetablesby Kirsten K. Shockey and Christopher Shockey , which I thought might be an interesting look with the kale kraut . I did n’t have any on mitt so I used smoke paprika and applewood - smoked dulse and it was a winner ! Surprisingly , the kale was not soft and mushy ; it was chewy and had more texture than the cabbage .

Part of the fun of creating turn vegetables , Hun and kimchees is try out with what is in time of year and flavors that you savor together . So far everything that I have work has been very tasty . The one exception was a tidy sum that was oversalted – and once you do that – you’ll never do it again . ( you may save an oversalted kraut by rinsing it in water and drain . ) I add half the amount of table salt that I call up I ’ll need and taste it and then sum up a little more . The world-wide principle of thumb is 2 tablespoons of salt to 1 medium - sized cabbage . If I am using seaweed , then I reduce the saltiness a second since seaweed contains natural SALT . I practice ocean salt , ordinarily Celtic ocean salt or Himalyan pink common salt since they are full of mineral and shadow elements . I do not use iodinated table salt , kosher salt or pickling salt because most of them are bleached or chemically handle . For a recent blog on sauerkraut , see / item/12938 / not - your - nan - sauerkraut

Smoky Kale and Cabbage Kraut

Be sure to leave a few of the outer leaves of the cabbage whole to place on top of the Hun once it is pack before you put in the zip - tight old bag of water . This ease the holding down of the veg .

Makes about 2 quarts

10 cups shredded wampum

10 cups shredded kale

2 big scallion cut into thin laurel wreath

1 tablespoon applewood - smoked dulse or other seaweed of selection , minced

4 cloves thin sliver garlic

1 teaspoonful smoke paprika

2 tablespoons Celtic table salt

Slice , rip up and/or chop your simoleons and kale clean fine . Cut leeks into thin ribbons . you may use a Jerry slicer if you have one , though it ’s not necessary . Toss the cabbage , kale and leeks in a big pipe bowl , sprinkle with half of the salt . Mix well , then thump with a tater masher , large pestle or knead with your hands to initiate the physical process , allowing the cabbage and kale to give off juice . Taste for salt and add a bit more as require . tot up the dulse , Allium sativum and smoked sweet pepper . When the Boche is juicy , put it into a very fresh gallon jounce . If the kraut is not giving off enough juice , allow it to sit for awhile and repeat the kneading mental process . It wo n’t look like much juice , however when you pack it , it will come up above the Jerry .

Fermentations from kraut and kimchee to fermented vegetable pickles created for the recent workshop “The Magic of Fermentation: Why and How to Do It”. Click on other pix to enlarge and read captions.Photo/Illustration: Susan Belsinger

tamp the sugar and kale into the jar and press very firmly to get rid of all air house of cards and to pack the shredded vegetables so tightly that the succus rises above it . Once the jolt is securely packed with all of the vegetable , cover the packed vegetable with a few whole leaves of cabbage and press down firmly .

Put a gal nix - tight travelling bag in the top of the shock and add cold water system . Press down inside the bag to firmly seal off the bag around the edges of the jounce and to take all zephyr bubbles . Fill the bag with about a dry quart of water ( if there is room enough ) and varnish the bag . go out on the back of the counter , or someplace nerveless , teetotal and out of direct sun for one calendar week and up to two weeks . Add water to the nil - close suitcase if needed . After about one hebdomad , carefully remove the old bag of water , and try your kraut . If you desire it to ferment more , just put the udder back in ( you may want to rinse it off and refill it ) , refit the bag bid down to seal off it around the edges of the jounce , top off the water and seal , and let it go another workweek . This kraut was unspoilt to go for me in just 1 week .

Put the Jerry into smaller jars and store it in the fridge . Eat the Krauthead fresh ; it is best eaten in the first few month , however it will keep in the electric refrigerator for up to a year .

The last photo here is of the handsome and wonderful seed presentation in the Herb Shop at the OFC create by Vicki Gorrell and her husband Larry did the woodworking . The garden gals at the Ozark Folk Center piece of work hard class stave keeping the plant in the arbor and the garden look good ; and when there is source or flowerheads to gather , they do that too . Then in their spare time they winnow the seed and dry the flowers in a dehydrator and pack them into jar , which they deal by the 1/4 teaspoonful and put into little paper envelopes . The seeds are from organically grown local flora , assay and true – there is an amazing excerption – and they are a beneficial deal . They also have some dried herbaceous plant for sale too , both culinary and medicative . Way to go garden galpals !

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