MVCSA – Fermentation: Spicy Mustard Sauerkraut
This month we’re joined by Emily Makrez, a wild foods specialist and fellow farmer, who helped us come up with some great recipes using fermentation, an ancient method of food preparation.
SPICY MUSTARD SAUERKRAUT
When it comes to fermented foods, sauerkraut is among the most famous and delicious. The addition of Dijon mustard and arugula makes this version a sharp and peppery take on the classic German cabbage dish. Add this as a condiment to your sausages or classic New England frank and beans supper, and your guests will thank you.
Start to finish: 20 minutes to prepare, 3-10 days to ferment
3/4 pound cabbage leaves, shredded after removing core
2 ounces baby arugula
1/2 tablespoon kosher salt
2 tablespoons Dijon mustard
3/4 tablespoon sugar
Place the cabbage and arugula in a large bowl and massage with the salt for 5 to 10 minutes. Add the mustard and sugar. Mix well.
Pack the mixture very tightly into a clean glass jar, removing any air pockets as you go. The brine should cover the solids. You can keep it submerged by packing it into a wide-mouth Mason jar and putting a smaller 1/4 pint jar on top filled with liquid to keep it submerged. You can also use a food-grade zip-close bag filled with water and sealed.
Store the vessel at room temperature, opening the jar daily to release the carbonation until the taste is to your liking (around 3-10 days). You can allow it to ferment longer, which will make it sourer and a bit softer. When it is ready, store it in the fridge.
Check below for more fermentation recipes from Emily and the Horne Brothers: