Wild Garlic Sauerkraut

Recipe by Luke Jefford

Living in an eastern European household there are 3 things which are always in stock. klobása, gherkins & sauerkraut...

A perfect way to extend Ramsons well beyond their season (if it lasts that long!), is using lacto-fermentation & ultimately sauerkraut.

In a nod to Nikki’s Czech roots, we’ve opted for caraway seeds to help bring a citrus & anise flavour to it all. Although, you could use any foraged or shop bought spice of your liking. Let the imagination lead you!

Ingredients

• 1 Organic White Cabbage (750g Total)

• 750g Wild Garlic

• 30g Sea Salt

• 2 Teaspoons Caraway Seed

Method

Step 1

Slice the cabbage as thinly as possible. We used a mandolin, but some good knife skills would surfice.

Step 2

Slice the wild garlic into 10cm strips. Although, this is personal preference. We prefer larger chunks of leaf in ours.

Step 3

Pop the remaining ingredients into a bowl along with your cabbage and wild garlic and massage everything together using clean hands.

Step 4

Press the mixture down with whatever you like from around the kitchen. We used a cast iron pot to press it down. Using some parchment paper underneath to prevent cross contamination.

Step 5

By the morning the cabbage and garlic will have excreted enough liquid to now press in to a sterilised jar. Press the mixture down into the jar using clean hands, as hard as you can. The liquid should be covering the mixture.

Step 6

We leave our mix out for 3 days at room temperature before transfering to the fridge. If left unopened, you can enjoy this as the next season arrives. If opened, then best to consume within 7 days to be safe.