Lemon Mint Sauerkraut

Lemon lifts the spirits and complements just about every dish. We add it to our stir fry, we sprits it on our salads, and we often add the final touches to our soups with a squirt of citrus. This kraut will not let you down when it comes to all the above applications. And it’s a ferment that is easy to make, as most sauerkrauts are!

The Ingredients (1/2 gallon – adjust as needed):

  • 1-2 medium heads of cabbage
  • 1/2c-1c of chopped mint leaves
  • 1-2 lemons, juice and zest
  • 1 Tablespoon of Himalayan Powdered Salt

The Method:

Chop your cabbage into slivers and place into a large bowl. Add mint, lemon zest and lemon juice to the cabbage. Sprinkle the salt over the mixture. Using your hands, squeeze and mash the cabbage for about 10 minutes or until the cabbage becomes soft and releases much of it’s juices.

Pack your sauerkraut tightly into a clean 1/2 gallon mason jar. Place your Fermentools glass weight on the top of your cabbage, submerging it under the brine and leaving 1 inch of space from the liquid to the top of the jar. Assemble your airlock system (check out our single kits, starter kits, 4-pack, 6-pack, and 12-packs) and set your sauerkraut to ferment for 4 to 14 days (or longer) depending on your preferred flavor.

How To Eat:

As always, this fermented saurkraut is absolutly delicious on it’s own.

Mint and lemon are known to compliment pork chops and fish very well.

Mixed with cream cheese and some feta chunks makes a stunning spread for bagels or crackers.

Add a dollop of lemon mint sauerkraut on top of squash or chicken noodle soup.

What interesting ways did YOU find to eat Lemon, Mint Sauerkraut?

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Cassie Deputie

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