Horseradish Kraut

This recipe introduces two delightful ways to incorporate the distinct and fiery flavor of horseradish into fermented dishes. Horseradish is known for its “hot” taste, and to preserve its potency, it is recommended to add it after the primary fermentation process. By doing so, the volatile oils in the grated root are stabilized, ensuring the horseradish flavor remains vibrant and adds a delightful kick to the kraut. Additionally, traditional Russian pickles often feature horseradish slices added to the brine, infusing the pickles with their unique flavor. These two methods allow you to explore and enjoy the bold flavors of horseradish in your fermented creations.

HORSERADISH KRAUT

INGREDIENTS:

• Fresh horseradish (2-3 inch piece, peeled and grated)
• Naked Kraut (2-3 pounds)

INSTRUCTIONS:

1. After the Naked Kraut has completed its primary fermentation, add the grated fresh horseradish. Incorporating it at this stage helps stabilize the “hot” flavor of the horseradish.
2. For every 2 to 3 pounds of Naked Kraut, add a 2- to 3-inch piece of peeled and grated horseradish root. Mix well to ensure even distribution of the horseradish throughout the kraut.
3. Allow the Horseradish Kraut to continue fermenting for the desired duration, following the instructions provided for the Naked Kraut recipe. This will further develop the flavors and ensure a harmonious blend of horseradish and sauerkraut.

HORSERADISH-BEET KRAUT

INGREDIENTS:

• Fresh horseradish (2-3 inch piece, peeled and grated)
• Simple Beet Kraut (2-3 pounds)

INSTRUCTIONS:

1. Once the Simple Beet Kraut has finished fermenting, add the peeled and grated horseradish root. This step ensures that the horseradish flavor remains distinct in the final product.
2. For every 2 to 3 pounds of Simple Beet Kraut, incorporate a 2- to 3-inch piece of grated horseradish root. Thoroughly mix the ingredients to evenly distribute the horseradish throughout the kraut.
3. Allow the Horseradish-Beet Kraut to undergo further fermentation according to the instructions provided for the Simple Beet Kraut recipe. This extended fermentation period enhances the flavors and creates a delicious fusion of horseradish and beet kraut.

IN THE PICKLE JAR

• To infuse the brine of cucumber pickles with the intense flavor of horseradish, add slices of horseradish root to the brine mixture. This technique is commonly found in traditional Russian pickle recipes.
• As you prepare the cucumber pickles, include slices of horseradish root in the brine solution. The horseradish slices will infuse the brine, adding their unique and piquant flavor to the pickles.

TIPS:

• Start with fresh horseradish root and cabbage. The flavor and potency of the horseradish will diminish over time, so it’s best to use it as fresh as possible.
• Peel and grate the horseradish root. The finer the grating, the stronger the flavor will be in the kraut. Be careful when grating, as horseradish can be quite pungent and may irritate your eyes and nose.
• Use fresh, organic cabbage for the best results. Red or green cabbage works well for horseradish kraut, or you can even mix them together for added color.
• The spiciness of horseradish can vary, so adjust the amount according to your preference. Start with a small amount and gradually add more if desired. Remember that the heat will mellow as the kraut ferments.
• To enhance the flavor of your horseradish kraut, you can experiment with other ingredients. Some popular additions include grated carrots, garlic, ginger, or even a touch of apple for sweetness.
• Salt is essential for fermentation, as it helps draw out the moisture from the cabbage. Use non-iodized salt, such as sea salt or kosher salt. Sprinkle the salt over the shredded cabbage and horseradish, and then massage the mixture to release the juices. This step helps create the brine that will ferment the kraut.
• Use a fermentation crock, jar, or food-grade plastic container to ferment your kraut. Make sure it is clean and properly sanitized before use.