Recipe: Fennel Lemon Mint Kraut

Directions

1. Remove and discard any outer damaged or wilted leaves from the cabbage. Reserve one large leaf. Quarter the cabbage and remove the core. Cut remaining cabbage into thin ribbons.
   

2. In a large mixing bowl, combine your shredded cabbage, fennel and salt. Massage the salt into your cabbage and fennel mixture for 8-10 minutes, cabbage will soften and release liquid. Mix in mint leaves.
   

3. Pack the cabbage into your fermentation jar tightly using your hands and pressing down with your fist. Half way up add lemon slices, pressing them to the sides of the fermenter. Add remaining cabbage and all liquid released from the cabbage.
   



4. Trim the reserved cabbage leaf into a circle (you can use the base of jar or the lid as a guide). Place on top of the packed cabbage and then add the fermentation weight. You want the packed cabbage to be completely submerged when weighted (Questions about fermentation weights? Check out our Fermentation Weight Guide). If liquid levels are low you can top with a brine by dissolving 1 teaspoon salt to 1 cup water.
   



5. Top with lid and airlock (Need help? Check out our How to Assemble Airlock Video). Let ferment for 1 week at room temperature out of direct sunlight. Transfer finished kraut to jars and move to the refrigerator. Discard lemon slices before serving. Kraut will keep refrigerated for at least 2 months.