May 10, 2011
Well I got distracted from my lacto-ferment recipes for a couple weeks, well actually a month but now I’m back to share with you another version of kraut that I like to make, Italian Kraut. I love to add this to salad or even on the side when I make pizza or pasta.
1 medium head cabbage, shredded
1 cup carrots, grated
6 green onions, chopped
5 cloves of garlic, crushed
1/2 cup basil, chopped
2 TBS fresh rosemary
1 TBS fresh oregano
1 tsp salt
4 TBS whey (or 1 additional TBS of salt)
Mix all the ingredients together in a large bowl. Pound with a wooden pounder or whatever you can find, I used a rolling pin for about 10 minutes to release the juices. The mixture will fill one quart size jar. Be sure that the mixture is at least one inch below the top of the jar. Cover tightly and leave at room temperature. After three days transfer the Italian Kraut to cool storage normally the top shelf of the fridge unless you are luck enough to have a root cellar.
Check out my other lacto-ferments: