Shiso Kraut

This recipe combines the digestive benefits of sauerkraut with the subtly floral flavor of shiso leaves. The result is a unique and flavorful kraut that offers a delightful twist on traditional sauerkraut. The shiso leaves not only add their own distinct taste but also create beautiful pink halos throughout the kraut, making it visually appealing. You can create a delicious and probiotic-rich fermented sauerkraut that provides a double dose of digestive stimulation and a delightful floral flavor.

Delight in the digestive benefits and subtle floral flavor of your homemade shiso-infused sauerkraut. The addition of shiso leaves brings a unique twist to the traditional kraut, making it an exciting and flavorful addition to your culinary repertoire.

Yield: About 2 quarts

(Fermentation vessel: 2 quarts or larger)

INGREDIENTS:

• 1 bunch (4 ounces) shiso leaves
• Naked Kraut (page 132) ingredients and salt amount

INSTRUCTIONS:

1. Rinse the shiso leaves thoroughly to remove any dirt or debris.
2. Set them aside for later use.
3. When salting the cabbage, add the shiso leaves to the mixture.
4. Note: Due to the relatively small quantity of shiso leaves, the salt amount likely won’t change. However, taste the kraut before packing it to ensure the desired level of saltiness. Add a sprinkle more salt if necessary.
5. Proceed with the steps for transferring, fermenting, and testing the kraut.
6. During the fermentation period, monitor the kraut to ensure it remains submerged and press it down if needed.
7. Once the fermentation is complete, the shiso-infused sauerkraut is ready to be enjoyed.
8. The shiso leaves may turn a dark and nondescript color, but beautiful pink halos will appear throughout the kraut. Embrace the unique color transformation as part of the kraut’s charm.
9. Serve the shiso-infused sauerkraut as a flavorful condiment, side dish, or ingredient in various dishes.
10. Store any remaining kraut in a sealed container in the refrigerator to maintain its flavor and quality.

TIPS:

• Choose fresh and vibrant shiso leaves for the best flavor and color in the sauerkraut.
• Rinse the shiso leaves thoroughly to remove any dirt or debris before adding them to the kraut.
• When adding the shiso leaves to the Naked Kraut recipe, taste the mixture to ensure the desired level of saltiness. Adjust the salt amount if necessary.
• Monitor the fermentation process closely to ensure the kraut remains submerged and free from contact with air. Press it down gently if needed.
• Don’t be alarmed if the shiso leaves turn a dark and nondescript color during fermentation. This is normal, and beautiful pink halos will develop throughout the kraut.
• Embrace and enjoy the unique floral flavor and visually appealing pink hues in the sauerkraut.
• Serve the shiso-infused sauerkraut as a condiment, side dish, or ingredient in various dishes. It pairs well with sandwiches, salads, and traditional sauerkraut applications.
• Store any remaining shiso-infused sauerkraut in a sealed container in the refrigerator to maintain its flavor and texture.
• The fermented sauerkraut will continue to develop in flavor over time. Taste it periodically to assess the desired level of tanginess and flavor complexity.
• Experiment with incorporating the shiso-infused sauerkraut into different recipes to add a unique and floral twist to your dishes.
• Enjoy the double benefits of digestive stimulation from sauerkraut and the delightful floral notes from the shiso leaves in this fermented creation.