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Cardamom Squash Sauerkraut — 6 Comments

  1. For years I’ve made green cabbage sauerkraut, but for whatever reason I never made the red kind. I tried it on your advice and I love the stuff. I put it raw on cold sandwiches – excellent.

    I also make yogurt and kefir and I thought, why not? I made a batch of yogurt using the red cabbage kraut juice that was very dark. The first round made good yogurt, slightly pinkish, and smelled and tasted a bit like kraut. However the next batch was lily white with no kraut smell or taste and frankly it’s my best yogurt now having just made the 7th generation from that starter.

    I am, believe or not, more Irish than anything else and I feel a Reuben coming on. I lay the kraut over the top at the end rather than have it suffer the broiler hoping to preserve the probiotics.

    I did, buy the whey, get on your email list a few months ago.

  2. I have been curious about squash ferments, and I recently made one that was really delicious. It called for butternut but I used Kabocha and also tried it with heirloom pumpkin. It is squash with lancinato Kale and pine nuts from the Kim Chi cookbook. It tastes great for about one month, then I found it too tangy for me to eat.Here is the recipe from the Kim Chi cook book:

    1 1/2 pounds buttenut squash peeled, cored, quartered, and cut into 1/8 inch slices
    4 1/2 cups water
    2 Tablespoons salt, plus 2 1/4 teaspoons salt
    2 cups lancinato (dino) kale about half a bunch
    2 tablespoons Korean chili flakes
    1 teaspoon chopped garlic
    1/2 teaspoon peeled, finely grated ginger
    2 tablespoons pine nuts
    1/2 cup mushroom broth(1/2 cup dried shiitake, 1 cup boiling water) optional
    1 teaspoon sugar (optional)

    In large bowl mix squash with 4 cups water and 2 Tablespoons salt. Set aside for 40 minutes then drain and allow squash to dry in colander.
    Meanwhile, toss the kale with 2 teaspoons salt in colander and set aside for 15 minutes. Rinse off any excess salt with water then set over bowl and allow remaining water to drain into bowl. Set aside the water drained off the rinsed kale.
    In large bowl, combine the squash and kale with chili pepper, garlic, ginger, and pine nuts and toss until seasonings are well incorporated. Place the mixture into a quart sized container with tight lid. Swirl the water drained off the kale and add 1/2 cup water and remaining 1/4 teaspooon salt, or use mushroom broth in place of water. Add the sugar to dissolve. Ladle the mixture into the container until one third of the contents are covered. ( it will produce more brine). Allow the mixture to ferment at room temperature for 2-3 days. refrigerate and consume within one month.

    • Wow, that sounds delicious! I love the idea of integrating kale into ferments, and adding a mushroom broth – such creative ideas in this recipe. Thanks Michelle for sharing!

  3. Thank you so much posting this yummy recipe. I made it according to your recipe and put in my Perfect Pickler set up, it turned out perfect! My husband grilled some burgers and put a big spoonful on each burger before placing on a bun. OMG It was so delicious!

  4. This recipe just finished it’s 3 week ferment and we cannot believe how scrumptious it is! I’m not a carroway fan so left it out. The cardamon is just wonderful. It’s totally great on it’s own, but so far we’ve it has enhanced our salads and soups. Thanks for all your creative ideas.

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