Thyme for Lamb’sQuarters Kraut

This recipe presents a unique and delicious twist on traditional sauerkraut by incorporating dandelion flowers, leaves, and roots, as well as lamb’s-quarters. It all began as an experiment to explore the behavior of lamb’s-quarters in the fermentation process, and it quickly gained popularity after selling out at a market. With numerous requests pouring in, a larger crock was filled to meet the demand.

With the technique inspired by “Mastering Sauerkraut”, this kraut recipe offers a tangy and pickle-like flavor with a pleasant level of sourness. The fermentation process enhances the taste and texture of the vegetables, resulting in a delightful and nutritious condiment. The recipe yields about 3 quarts of kraut, requiring a 1-gallon fermentation vessel for the process.

Yield: About 3 quarts
(fermentation vessel: 1 gallon)

INGREDIENTS:

• 2–3 heads (5–6 pounds) cabbage
• 2–2½ tablespoons unrefined sea salt
• 2 bundles (about 1 pound) lamb’s-quarters, finely chopped
• 2–3 carrots, grated
• 1 red onion, thinly sliced
• 1 teaspoon dried tarragon (or 1 tablespoon fresh)
• 1 tablespoon dried thyme (or 2–3 tablespoons fresh)

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 2 tablespoons of salt to the cabbage. Use your hands to massage the salt into the leaves. Allow the cabbage to weep while adding lamb’s-quarters, carrots, onion, tarragon, and thyme. 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 1-gallon jar or 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 vegetables as possible. Use a sealed water-filled jar as a weight on top. For a jar, use a sealed water-filled jar or a water-filled ziplock bag 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 and pickle-like taste, without a strong vinegar-like acidity. The onion flavor should have softened, and the vegetables should resemble cooked vegetables.
6. Store the kraut injars with tightly sealed lids in the refrigerator. This kraut can be refrigerated and enjoyed for up to 12 months.