A Sauerkraut Variation–Taco Kraut

Who makes just plain ol’ kraut when other flavors are to be had. Did you try the sauerkraut with a hint of citrus, yet? Well, here’s another. Taco Kraut is an easy sauerkraut in a jar recipe with more than a hint of cilantro. So, if you love cilantro like I do, try this recipe for Taco Kraut.

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Posted by Chris

When the cilantro is abundant in your garden but you are still waiting for the tomatoes and tomatillos to ripen, try this taco kraut ferment on tacos, quesadillas, and burritos. This recipe is adapted from the book, Traditionally Fermented Foods: Innovative Recipes and Old Fashioned Techniques for Sustainable Eating, by Shannon Stonger, (Page Street Publishing, 2017) and is used with the permission of the author and the publisher.

How to Make Taco Kraut–A Sauerkraut Variation

An Easy Sauerkraut in a Jar Recipe

Yield:  1 quart

Fermentation Time: 2 to 3 weeks

Storage Time: 6 to 12 months

Ingredients:

  • 1 medium cabbage, shredded finely
  • 1 cup (40 g) packed, rough-chopped cilantro
  • 4 tsp (20 g) Himalayan salt
  • 4 green onions, finely sliced
  • 1 jalapeno pepper, seeded and chopped
  • 3 large garlic cloves, peeled and minced

Directions:

Combine all the ingredients in a large bowl. Mix well to combine. Pound the cabbage with a kraut pounder to release the juices. Alternatively, allow it to sit, covered, for one hour to allow the juices to be released.

Pack the sauerkraut tightly into a Mason jar, leaving at least two inches (50 mm) of headspace.

Add the fermentation weight from the Fermentools kit. Check that the brine is above the level of the fermentation weight. If not, mix one cup of water with one teaspoon of salt and pour this brine into the jar until the fermentation weight is completely covered.

Place the Fermentools airlock on the top of the jar. Place the jar on a plate to catch any overflow.

Place the sauerkraut in a cool room that is maintained at a temperature of 60-80°F and allow the jar to ferment two to three weeks.

Once the fermentation has stopped actively bubbling, remove the fermentation weight and airlock. Cover with a sanitized jar lid. This can be refrigerated or placed in cold storage for six to 12 months.

This sauerkraut goes well with tacos of all kinds but also works well with bean dishes, salads, quesadillas, or alongside stir-fries.

Traditionally Fermented Foods

The book Traditionally Fermented Foods takes a fresh look at home fermentation of vegetables, grains, dairy, beverages, and condiments, examining ways to preserve food the way the ancients did, without electricity. The author, Shannon Stonger, lives off-grid in Texas, where summer temperatures can be above 100°F. She has perfected the art of fermentation in this warm climate. Shannon is the writer behind the Nourishing Days blog and a contributing writer for Cultures for Health.

How to Ferment Foods without Refrigeration

According to Shannon, the key to fermentation, and long-term storage of fermented foods without refrigeration is in the manipulation of salt and temperature. Shannon uses less salt in her ferments and ferments the jars at a lower temperature—between 60-80°F—to obtain optimal flavor and texture. Higher temperatures turn the vegetables mushy and produce off flavors in the Texas heat. Lower temperatures produce good texture and flavor, preserving the food long term.

Instead of placing finished ferments in a refrigerator, which stops the fermentation process, Shannon places her ferments in a root cellar or cold basement where the temperature is naturally maintained at 40-60°F. This allows the fermentation process to continue when the vegetable ferments are in storage, which increases the complexity of the flavor and allows the proliferation of probiotic bacteria to preserve the food. If you’ve been afraid to remove the fermented vegetables from your refrigerator and put them in a cool storage spot, like an unheated basement or a root cellar, this book will inspire your courage.

The recipes in Traditionally Fermented Foods are innovative and easy to follow and don’t call for exotic, hard to find ingredients or expensive equipment. You’ll be fine to make all the vegetable ferments in the book with just your collection of Mason jars and a few Fermentools kits.

Traditionally Fermented Foods includes recipes for other fermented foods as well, including sourdough bread, kombucha, kefir, and dairy. If you are new to fermentation this book is a good place to start your education. If you’ve been fermenting for a while, Traditionally Fermented Foods is innovative and inspiring.

The book is the #1 Amazon New Release in the canning and preserving category. Published by Page Street Publishing, the photographs are lovely and the book design intuitive, making this a beautiful gift book for the DIY-er in your life.

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Partner this book with a Fermentools kit and a few Mason jars and you’ll have a gift that will motivate and nourish for years to come. To be able to try several recipes at once, order a 12-pack today.

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*The photos in this post are copyrighted to Shannon Stonger and Paige Street Publishing and are used with permission. I received a review copy of this book from the publisher.

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Chris is a teacher, author, gardener, and herbalist with 30+ years’ of growing herbs and formulating herbal remedies, skin care products, soaps, and candles. She teaches workshops and writes extensively about gardening, crafts, scratch cooking, fermentation, medicinal herbs, and traditional skills on her blog at JoybileeFarm.com. Chris is the author of the The Beginner’s Book of Essential Oils, Learning to Use Your First 10 Essential Oils with Confidence and Homegrown Healing, from Seed to Apothecary. Her newest book is “The Beeswax Workshop, How to Make Your Own Natural Candles, Cosmetics, Cleaners, Soaps, Healing Balms and More” with Ulysses Press (2017). Chris is a contributing writer to The Biblical Herbal Magazine, The Fermentools Blog, and the Attainable Sustainable blog. Her books are available on Amazon. Chris lives with her husband Robin in the mountains of British Columbia on a 140-acre ranch where they raise lamb. They have 3 adult children and 3 grand daughters.

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