Lemon-Dill Kraut

In this recipe, we will introduce you to a refreshing and electrolyte-rich kraut that has gained popularity as our best seller. Originally created for backpacking purposes, this sauerkraut provides a rejuvenating option to accompany standard fare such as cheese, crackers, and trail mix. It has become a favorite among our students at kraut school and is highly recommended for those who claim not to enjoy sauerkraut. Prepare to be won over by the delightful flavors of this kraut!

YIELD: About 1 gallon

FERMENTATION VESSEL: 1 gallon or larger

INGREDIENTS:

• 2 heads (about 6 pounds) cabbage
• 1½–2 tablespoons unrefined sea salt
• 4 tablespoons lemon juice
• 1–2 tablespoons dried dill (to taste)
• 4–5 cloves garlic, finely grated

INSTRUCTIONS:

1. 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.
2. Add the lemon juice and dried dill along with the salt to the shredded cabbage.
3. 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.
4. Once the cabbage appears glistening and there is a small pool of liquid in the bottom of the bowl, mix in the finely grated garlic.
5. 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.
6. 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.
7. 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.
8. 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:

This kraut recipe was initially developed to provide a refreshing and electrolyte-rich option for backpacking. However, its incredible taste and appeal have made it our best-selling kraut. It has become so popular that students attend our kraut school specifically to learn this recipe, and it has successfully converted those who previously claimed not to enjoy sauerkraut.

To create this flavorful kraut, follow the instructions for Naked Kraut, incorporating the additional ingredients of lemon juice and dried dill along with the salt. These additions lend a refreshing and herbaceous flavor to the kraut. Once the cabbage appears glossy and releases a small pool of liquid in the bowl, mix in the finely grated garlic, adding a hint of pungency and complexity to the overall taste.

The fermentation process will enhance the flavors, transforming this cabbage, lemon, dill, and garlic mixture into a tangy and probiotic-rich kraut. It can be enjoyed as a side dish, topping, or ingredient in various dishes. Get ready to experience the winning combination of flavors in this rejuvenating and crowd-pleasing sauerkraut!

So, gather your ingredients, ensure you have a fermentation vessel capable of holding at least 1 gallon, and follow the instructions to create a batch of kraut that will impress even the skeptics.