Get ready to enjoy a sprightly and refreshing kraut with a twist of lemon and a burst of mint flavor. This recipe combines the zesty tanginess of lemon zest and juice with the cooling essence of fresh mint, creating a superb summer kraut that perfectly complements Mediterranean dishes and is a traditional accompaniment to lamb. Imagine the delightful combination of flavors when you top your lamb burgers with feta cheese and this vibrant kraut.
YIELD: About 1 quart
FERMENTATION VESSEL: 2 quarts or larger
INSTRUCTIONS:
- To prepare the cabbage, remove the coarse outer leaves. Rinse a few unblemished ones and set them aside. Rinse the rest of the cabbage in cold water. With a stainless steel knife, quarter and core the cabbage. Thinly slice with the same knife or a mandoline, then transfer the cabbage to a large bowl.
- Add the finely chopped mint leaves, lemon juice and zest, and salt to the shredded cabbage.
- Add 1 tablespoon of the salt and, with your hands, massage it into the leaves, then taste. You should be able to taste the salt without it being overwhelming. Add more salt if necessary. The cabbage will soon look wet and limp, and liquid will begin to pool. If you’ve put in a good effort and don’t see much brine in the bowl, let it stand, covered, for 45 minutes, then massage again.
- Transfer the cabbage to a crock or 2-quart jar, a few handfuls at a time, pressing down on the cabbage with your fist or a tamper to work out air pockets. You should see some brine on top of the cabbage when you press. Leave 4 inches of headspace for a crock, or 2 to 3 inches for a jar. Top the cabbage with one or two of the reserved outer leaves. Then, for a crock, top the leaves with a plate that fits the opening of the container and covers as much of the vegetables as possible; weight down with a sealed, water-filled jar. For a jar, use a sealed, water-filled jar or ziplock bag as a follower-weight combination.
- Set aside the jar or crock on a baking sheet to ferment, somewhere nearby, out of direct sunlight, and cool, for 4 to 14 days. Check daily to make sure the cabbage is submerged, pressing down as needed.
- You can start to test the kraut on day 4. You’ll know it’s ready when it’s pleasingly sour and pickle-y tasting, without the strong acidity of vinegar; the cabbage has softened a bit but retains some crunch; and the cabbage is more yellow than green and slightly translucent, as if it’s been cooked.
- Ladle the kraut into smaller jars and tamp down. Pour in any brine that’s left. Tighten the lids, then store in the refrigerator. This kraut will keep, refrigerated, for 1 year.
NOTES:
In this kraut recipe, lemon plays a vital role in providing a lively and invigorating flavor profile. The use of lemon zest accentuates the citrusy essence, creating a kraut that is perfect for the summer season. The cooling quality of fresh mint further enhances the overall freshness and complements Mediterranean dishes exceptionally well.
To prepare this kraut, simply follow the instructions for Naked Kraut, incorporating the finely chopped mint leaves, lemon juice and zest, and salt into the shredded cabbage mixture. The fermentation process will infuse the flavors and transform this combination into a tangy and probiotic-rich kraut that will elevate your culinary creations.
Whether you enjoy it on a Mediterranean platter or as a traditional accompaniment to lamb, this lemon and mint kraut will add a burst of flavor and brightness to your meals. So, gather your ingredients, prepare a fermentation vessel that can hold at least 2 quarts, and follow the instructions to create a quart of kraut that will transport your taste buds to a delightful summer experience!
