Summer Farm Kraut
A simple, delicious way to preserve and celebrate seasonal farm veg. This kraut was made to mark the summer harvest—crunchy, tangy, and full of gut-friendly microbes. We’ve swapped out the more traditional cabbage for Palk Choi since that was what was in season on the farm.
Takes 10 days 15 minutes
Serves 10
Ingredients
- 2 heads of pak choi
- 2 heads of fennel
- Fronds from the fennel heads
- A few chard leaves
- 4 scallions green onions
- Sea salt 2% of total prepared vegetable weight
- Water to top up
Instructions
Prepare the vegetables:
- Clean all the vegetables thoroughly. Chop the pak choi, fennel, fennel fronds, chard leaves, and scallions into bite-sized pieces.
Weigh and salt:
- Weigh the prepared vegetables. Calculate 2% of this weight—for example, if you have 900g of veg, add 18g of sea salt. Sprinkle the salt over the veg and mix thoroughly using clean hands, gently massaging to start drawing out liquid.
Pack into jars:
- Tightly pack the salted veg into one large fermentation jar or a few smaller jars. Press down firmly as you go to remove air pockets and help release more brine.
Submerge and weigh down:
- Top up with water so the veg is fully submerged. Place a fermentation weight or clean object (like a smaller jar or cabbage leaf) on top to keep everything below the surface. This is anaerobic fermentation, so keeping the vegetables under the liquid is essential to avoid mould.
Seal and ferment:
- Close the jar loosely with a lid (or use a fermentation airlock) and leave at room temperature for 2–3 weeks. Check every few days to ensure everything stays submerged.
Taste and store:
- Begin tasting after 2 weeks. It should be pleasantly acidic, lightly salty, and still have a bit of crunch. If it’s not tangy enough, leave it for another few days. Once you're happy with the flavour, move the jar to the fridge to slow fermentation. It will keep for several months chilled.
Notes
Tips
- Use clean utensils and hands to reduce the risk of contamination.
- Serve with salads, grain bowls, or as a vibrant side to almost any meal.