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Fennel Sauerkraut
The method is identical to classic cabbage sauerkrout, so go ahead and make your favoured version
Prep Time 20 minutes
Course any time, Salad, Side Dish, Snack
Cuisine Chinese, European, German, oriental
Ingredients
  
  • 800g fennel bulbs
  • 1 tablespoons of medium coarse sea salt, pink Himalayan salt is also GREAT
  • 1 tsp each of whole caraway and black peppercorns optional
Instructions
 
  • Wash all utensils and bowls thoroughly, finishing by pouring-on a kettle-full of boiling hot water
  • Sterilize your bottling jar by washing, rinsing and drying in the oven at 100C; rubber seals can be sterilized in boiling water as above
  • Cut away the tough fennel tops and slice the bulb thinly with a knife or food processor. Save a couple of large pieces to cover the top of the bottled fennel
  • In a large bowl massage-in the salt, cover with a cloth or cling film and leave to rest for 10 minutes
  • Massage again and leave another 10 minutes. Your fennel should have lost much bulk and have produced some brine by releasing water
  • Add the spices and bottle the fennel with its brine. Cover with a couple of large slices of fennel and weight this down, keeping ALL of the fennel submerged in the brine.
  • Leave in a cool, dim place (15-20 degrees C) to ferment. The sauerkraut will be ready to eat in about 5 days but will improve over the forthcoming weeks and months. Putting it in the fridge slows down the fermentation once the product has developed to your taste
  • Remove any scum or mould which may form on the top and carry on regardless
  • Always trust your nose. If it smells bad, chuck it and start again!