I love sauerkraut.
No, I take that back. I LOVE sauerkraut.
Unfortunately, I live in a house with three fellas who couldn’t care less for the delicious fermented delicacy. No reason to give up hope though, that just means I can make smaller batches and experiment with extra fantastic recipes! On the recommendation of my friend Joe Schurger (who also introduced me to keifer water and teaches yoga… he’s awesome!), I began experimenting with adding seaweed to my sauerkraut. Seaweed is known as a super food, and yet it’s one of those foods that not many of us here in the States are eating. It has some great components like vitamins and calcium, but the important detail is that it contains iodine. And we all know that iodine is necessary for a healthy thyroid, right? In case you didn’t know, that’s why iodine is added to all of our table salt. But you know how much I like things added to products during the manufacturing process, right? So seaweed it is!
This recipe is super simple to make, and unlike my mom’s kraut making ways it only takes a single head of cabbage. Yes, you’re going to look at your pile of shredded cabbage and your quarter jar and think – there is no way that’s fitting. But it totally will! So voilà, in this single recipe I give you iodine AND probiotics! You can impress people with your awesome healthy foods, but when your kraut reaches your preferred taste, I’m betting you’ll make like Mr. Food and say, “Mmm! It’s so good!”
Herbed sauerkraut with seaweed - a delicious way to eat your probiotics.
- 1 TBSP caraway seed
- 1 TBSP celery seed
- 1 TBSP dill seed (may substitute dill weed if you don't have dill seed on hand)
- Handful dry seaweed
- 2 cups hot water (boil then remove from heat)
- 1-2 tsp Celtic sea salt
- 1 medium cabbage
- Quart jar
- Zip top bag half full of water or other weight method.
- With kitchen shears, cut seaweed into smaller pieces. (Note: don't just try to crinkle it with your hands... it doesn't turn out so well - I learned from experience)
- Rehydrated seaweed with hot water for 30 minutes or longer.
- Chop or grate cabbage - with only a quart size recipe, I chopped. My mom uses her Kitchenaid Mixer attachments when she's doing big batches.
- Sprinkle with salt as you go, every other layer or so.
- Crush seeds with mortar and pestle or grinder - just looking to get them opened, they don't have to be dust.
- Reserve water from seaweed as you drain, squeeze a little of the excess out of the seaweed and place in large bowl.
- Mix seaweed with seasoning in large bowl.
- Add cabbage to bowl and mix well.
- Transfer cabbage mixture to quart jar and tamp down tightly as you go. (Note - I use a glass with a bottom that fits inside my quart jar to push down from the top once it gets high enough to where the glass can reach it.)
- Add seaweed soaking water until brine is just above cabbage level.
- Use a smaller jar or water filled zip top bag to weight down.
- Store in unobtrusive spot, room temperature, that isn't too out of the way for you to check every day but also isn't going to interfere with everyone else's process.
- Check daily - skim bloom (stuff on top of water level), rinse weight, taste sauerkraut. Refrigerate once it hits your desired taste, in 4-5 days or so. Must refrigerate after 7 days.
- Enjoy! When it starts to get low, just do it again.
Recipe is inspired by a couple different recipes in Wild Fermentation, remarks from my friend Joe, and my own experimentation.
Latest posts by Joanna (see all)
- Take Your Computer to the Next Level: Set Up Virtual Machines - July 25, 2016
- Mother’s Musings: What I Want for My Sons - June 14, 2016
- 14 Necessities to Prep Your Summer Car Emergency Kit - May 4, 2016