Italian Kraut

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.
Italian Kraut
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:
About Katie Mae Stanley

Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living and faith. Ethnic and Mid-west foods are always a favorite in her kitchen and on her blog. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm "mama" for a gaggle (almost 40) of amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day. You can connect with the Nourishing Simplicity community on Facebook, Twitter, and Google+.

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