Fennel Sauerkraut Recipe - How to Make Fennel Sauerkraut (2024)

FAQs

Does fennel go in sauerkraut? ›

Mix the cabbage, apples, salt, and fennel seed together in a large bowl, massaging the cabbage to help the salt penetrate. Put the cabbage mixture in a tall nonreactive container like a glass jar or plastic pitcher and press down on the mixture until it releases enough liquid to cover itself.

You should always add caraway seeds to sauerkraut before fermentation so the seeds can release and impart more flavor throughout the sauerkraut as it ferments. You can adjust the amount of caraway seeds you add to the kraut depending on your flavor preference.

Fermented foods are very high in healthy probiotic bacteria and provide a huge range of benefits including; aiding digestion, improving overall gut health and gut flora and helping to boost immunity.

Spices and herbs like fennel seeds offer flavor, aroma and potential health benefits. Whether you use fennel seeds for pickling vegetables, seasoning sausage or making a crust for fish or beef, you'll soon realize that these aromatic seeds can elevate the most basic recipes.

Because of its assertive flavor, fennel likes to be paired with something fatty. Try it raw in a salad with avocado and tomatoes and a lemon vinaigrette. The sweetness of fennel increases as it cooks. Try it braised in heavy cream with garlic and thinly sliced yellow onions and potatoes.

Fennel seeds are the closest alternative to caraway seeds and make an excellent substitution because they're both relatives of the carrot family, although they aren't the same plant. Even though these two spices don't have quite the same flavor, they have a similar essence, and light licorice notes.

No need to add any vinegar! Salt alone preserves sour cabbage very well. I add 1/4 cup of shredded carrot for colour. Sometimes, I add a laurel leaf and 1/2 teaspoon of caraway seeds.

Fennel Seeds: Ideal for sweet treats like cookies and pastries, imparting a subtle sweetness. Caraway Seeds: Best suited for savory baked goods like rye bread and savory muffins, adding depth to the flavor.

Why make your own sauerkraut/kimchi? There are so many reasons! COST: making your own fermented veggies is WAY cheaper than buying them at the store! FLEXIBLE FLAVORS AND SALT LEVEL: making your own fermented veggies allows you to put whatever ingredients, flavors, level of salt or hot pepper that you want.

Try fine sea salt, or Diamond Crystal Kosher salt. The Spices - spices are used for flavour, and they can also help to slow mould growth. Caraway seeds are popular in traditional Polish sauerkraut making.

How long does homemade sauerkraut last? ›

If you are refrigerating your sauerkraut, it should stay fresh for about four to six months after opening. It's important to know when you're using it and sealing it after each use because if new bacteria come in contact with it, it can immediately become spoiled.

All you need is 3 simple ingredients: cabbage, fennel seeds and salt. And then plenty of time to allow probiotics to do their work, producing a vibrantly complex and delicious food. Sauerkraut is one of the best natural sources of vitamin C, it has 20 times more vitamin C than fresh cabbage!

It's delightfully crisp and tangy as any good ferment should be – keep tasting during the fermentation process and place in the fridge once it reaches the level of sourness that you like.

“There's no vegetable you can't ferment,” he said, but added that leafy greens such as kale — because of their chlorophyll content — aren't to most people's liking. During an NPR interview, Katz explained that pickling and fermentation are not the same, although they are “overlapping” categories.

Serve it alongside chicken, lamb or fish for an easy and delicious weeknight side dish! Roasted fennel is one of my favorite side dishes for fall and winter; it goes well with just about any roast—especially chicken and lamb, or with a simple soup like Stracciatella.

Fennel, with its white bulb and green, feathery top, is a member of the carrot family. The vegetable is native to the Mediterranean and is eaten both raw and cooked in a variety of cuisines, most famously Italian food.

Fresh fennel resembles a cross between cabbage, celery and dill. The taste is assertively (though not unpleasantly) licorice and sweet.

Sprinkle in spices and aromatics

When we're talking about sauerkraut, the most traditional spices and aromatics come from anise-like caraway seeds, bay leaves, and the distinctive spicily earthy juniper berries. Those are all good options, and a lot of recipes call for them.