fermented fennel and celery sauerkraut is full of probiotics

Over the past week I have been busy fermenting and pickling various bits and pieces for the next leg of our journey on the road. Fermented food is so good to eat whilst travelling, not only is it insanely nutritious but it also doesn’t really go off (it kind of already is off). This makes fermented products perfect for driving across a country.

I sampled some fermented fennel last weekend courtesy of ‘Wild about Fermentation’ at the Taste Festival in Port Douglas. The fermented fennel was citrusy and delicate. I just couldn’t help thinking of freshly BBQ’d seafood with lashings of this delicious condiment and maybe an ice cold beer. I had to make some of my own.

I added some cabbage and celery to the fennel to balance out the flavour and threw in a couple of lemon myrtle leaves (an Australian native plant that pairs brilliantly with seafood).

Hopefully it’s ready in time for me to crack it open with some fresh Mooloolaba prawns when we drive through the Sunshine Coast next week.

Fennel Kraut with Lemon Myrtle

Fennel Kraut with Lemon Myrtle

Serve with chargrilled prawns and ice cold beer.

Ingredients

  • 1/2 Bulb Fennel
  • 250g Green Cabbage (1/4 medium cabbage)
  • 1 stick celery
  • 3 lemon myrtle leaves
  • 1 tsp salt
  • 1 pinch ground black pepper (I use macrobiotic or celtic sea salt as the natural minerals are retained)

Method

  1. Remove the cores of the cabbage & the fennel and the outer 2 layers of cabbage leaves (retain the leaves for later).
  2. Chop the celery and shred the cabbage & fennel. Place the vegetables in a large bowl.
  3. Add the salt to the vegetables, mix and massage them with clean hands. Squeeze the mixture as if you were wringing out a wet cloth, it will start to 'leak' liquid.
  4. After 5 minutes of mixing, add the cracked black pepper to the now wet vegetable mixture.
  5. Take a few lemon myrtle leaves and place them in the bottom of a clean jar, begin to scoop the kraut mixture into the jar ontop of them.
  6. As you place scoops of the mixture into the jar, press it down hard to compact it, either with your fingers or a wooden spoon. There should be no pockets of air visible.
  7. Once the jar is full, there should be a layer of liquid covering your kraut, take the retained leaves from the first step; tear a piece just larger that the diameter of your jar and push it in. The leaf should keep all the vegetables submerged under the liquid.
  8. Seal the jar and leave out of direct sunlight. Place the jar in a bowl as the gasses that the fermentation process produces can push liquid out of the seal of your jar. In temperate climates allow 4 weeks to build up its levels of good bacteria. In sub-tropical areas it takes about 2 weeks. The tropics, 1 week.
  9. Once ready, open it up, remove and discard the leaf you put in the top.
  10. Refrigerate it.
http://theyogiandthechef.com/2016/08/21/campervan-condiments-fennel-kraut-with-lemon-myrtle/


Peace out.

the chef