Fresh Nettle Kraut

This recipe offers a unique twist on traditional sauerkraut by incorporating fresh nettles. The technique used in this recipe is based on “Mastering Sauerkraut”, ensuring a successful fermentation process. Nettles bring a pleasant flavor to the kraut without overpowering the other ingredients. The recipe yields about 2 quarts of sauerkraut and requires a fermentation vessel of 2 quarts or larger.

It’s important to note that the nettle quantity in the recipe is variable since the leaves significantly reduce in volume during the fermentation process. Whether using 1 cup or 3 cups of nettles, it won’t make a significant difference in the final quantity of kraut. The nettles contribute their unique flavor, making this sauerkraut a delightful and healthy addition to any meal.

Yield: About 2 quarts
(fermentation vessel: 2 quarts or larger)

INGREDIENTS:

• 1–2 heads (3½ pounds) cabbage
• 1–1½ tablespoons unrefined sea salt
• 2 cups (more or less) chopped and lightly packed fresh nettles
• 1 sweet onion (or a bundle of spring onions with the greens), thinly sliced
• 6 cloves garlic, minced

INSTRUCTIONS:

1. Remove the coarse outer leaves of the cabbage. Rinse a few unblemished leaves and set them aside. Rinse the remaining cabbage in cold water. Quarter and core the cabbage using a stainless steel knife. Thinly slice the cabbage with a knife or mandoline and transfer it to a large bowl.
2. Add approximately 1 tablespoon of salt to the cabbage. Use your hands to massage the salt into the leaves. Allow the cabbage to weep while adding the nettles, onion, and garlic. Massage the mixture thoroughly until everything is well combined. Taste the mixture, ensuring that the salt is noticeable but not overwhelming. Add more salt if necessary. The cabbage will become wet, limp, and release liquid.
3. Transfer a few handfuls of the cabbage mixture at a time to a 2-quart jar or 1-gallon crock. Press down on the mixture using your fist or a tamper while adding it to the vessel. The pressing action should cause brine to rise to the surface, indicating the removal of air pockets. Leave 4 inches of headspace in a crock or 2 to 3 inches in a jar. Place one or two reserved outer cabbage leaves on top of the cabbage. For a crock, cover the leaves with a plate that fits the container’s opening and covers as much of the surface as possible. Use a sealed water-filled jar as a weight on top. For a jar, use a sealed water-filled jar or a ziplock bag filled with water as a follower-weight combination.
4. Place the fermentation vessel on a baking sheet and set it aside in a location away from direct sunlight. Allow it to ferment and cool for 7 to 21 days. Check the vessel daily to ensure that the vegetables are submerged, pressing down as needed to bring the brine back to the surface. Some harmless scum may appear on top, but refer to the appendix if any concerns arise.
5. Starting from day 7, you can begin testing the kraut. It should have a pleasingly sour taste, softened onion and garlic flavors, somewhat translucent cabbage, and deep green flecks of nettle.
6. Store the kraut in jars with tightly tightened lids in the refrigerator. This kraut can be refrigerated and enjoyed for up to 12 months.