We didn’t start making Caraway Kraut until our third year in business—we just weren’t sure if our customers would like the distinctive caraway flavor. When we started experimenting, however, it took just one test batch to convince us that Caraway Kraut belonged in Firefly’s lineup of fermented foods.
Caraway Kraut contributes its pleasing earthy taste to some of the recipes in this book and also makes a great side dish for grilled meats or mashed potatoes. It’s the perfect addition to the classic Reuben (of course) and adds intrigue to potato salads and coleslaws too. Whirl it with fresh avocado for a simple sandwich spread or as a dip for chips and veggies. (The acid does double duty—it adds flavor and keeps the avocado from getting brown.)
Caraway Kraut brine, which results from the fermentation process, is a delicious tonic on its own. For hundreds of years people have been drinking sauerkraut brine to heal ulcers or temper hangovers—it’s a well-known Russian remedy—and that inspired us to start bottling and selling the extra brine as our first Tummy Tonic.
Makes about 1 quart
1 head green cabbage (about 2 pounds)
1 tablespoon sea salt
2 teaspoons caraway seeds
Peel off any older, discolored outer leaves from the cabbage, reserving the leaves, and rinse the head. Quarter and core the cabbage, reserving the core. Slice the cabbage into ⅛ to ¼-inch-wide strips. You should have about 12 cups of shredded cabbage.
Put the cabbage in a large bowl and sprinkle it with the salt. Use your hands to thoroughly work the salt into the cabbage. When the cabbage has shrunk to about half its original volume and has generated a briny, watery base, taste it and add more salt or water if necessary. Stir in the caraway seeds, making sure they’re evenly distributed throughout the ferment.
Pack the cabbage tightly into a quart jar until it’s about 2 inches below the rim, weighing it down with the reserved leaves and core. Make sure the brine completely covers the compressed cabbage by about 1 inch, and that it’s about 1 inch below the rim of the jar. Let the jar sit at room temperature, roughly 64 to 70 degrees F, topping the cabbage with more brine if needed. The kraut could be ready to eat after 1 week (or let it ferment longer for a richer taste). Store it in the refrigerator for up to 6 months.
Make It Quick & Simple
Start with 2 cups of your own Classic Kraut, or 1 pound plain unpasteurized sauerkraut from your local market. (You’ll find it in the refrigerator case.)
Stir 1 to 1½ teaspoons of crushed caraway seeds into the kraut and mix well. Crush the caraway seeds using a mortar and pestle, rolling pin, or clean coffee grinder. Break them down, but don’t crush them to a powder. Crushing them helps the caraway flavor more fully permeate the kraut.
Pack the entire mixture into a jar, and top off with as much Brine as needed to cover the kraut.
Let the jar sit at room temperature out of bright light for about a week, and then refrigerate. It’s ready to eat; however, the longer you let it ferment, the more fully the flavors will develop.
Now that you have our most basic Classic Kraut under your belt, here are some adaptations, each with its own unique flavor and health benefits. If you don’t feel like shredding and massaging all that cabbage and want a slightly more instant gratification, look to the Quick & Simple variations. Of course, all that work and longer fermenting time yields a fuller flavor, so the speedier version won’t taste quite the same.
Our brilliantly colored kraut won a Gold Seal at the Good Food Awards in 2013. People always call it the “beet kraut” due its gorgeous hue, which ranges from a vibrant magenta to a rich, dark red—a gift of the beets and red cabbage. Research suggests that these red pigments (called anthocyanins) have anti-inflammatory and anti-carcinogenic effects, alleviate diabetes, and help control obesity.
Since Ruby Red Kraut has no particular spice, it pairs well with almost anything, and makes a colorful addition to roasts, grilled meats, turkey sandwiches, mashed or baked potatoes, or grain salads. Toss it with fresh greens, dried cherries, sliced apples, candied nuts, and feta cheese for a tasty salad.
Make about 1 quart
8 cups thinly shredded green cabbage (a bit less than 1½ pounds)
3 cups thinly shredded red cabbage (about ½ pound)
½ cup grated carrot
½ cup peeled and grated beet
4 teaspoons sea salt
Mix the green and red cabbage, carrots, and beets in a large bowl. Add the salt, using your hands to thoroughly work the salt into the vegetables. When the vegetables have shrunk to about half their original volume and have generated a briny, watery base, taste them and add more salt or water if necessary. Mix in the green onions, making sure they’re evenly distributed throughout.
Pack the vegetables tightly into a quart jar until they’re about 2 inches below the rim, weighing them down with the reserved leaves and core. Make sure the brine completely covers the compressed vegetables by about 1 inch, and that it’s about 1 inch below the rim of the jar.
Let the jar sit at room temperature, roughly 64 to 70 degrees F, topping the vegetables with more brine if needed. The kraut should be ready to eat after 1 week (or let it ferment longer for a richer taste). Store it in the refrigerator for up to 6 months.
NOTE: Make sure both kinds of cabbage are shredded as uniformly as possible, so they’ll ferment evenly. Reserve any older, discolored outer leaves and the cores to weigh the ferment down in the jar.
Start with 2 cups of your own Classic Kraut, or 1 pound plain unpasteurized sauerkraut from your local market. (You’ll find it in the refrigerator case.)
To the kraut, add ¾ cup shredded beets, ¼ cup grated carrot, 1 tablespoon minced green onions, and ¼ teaspoon salt. Mix well. Pack the entire mixture into a jar, and top off with as much Brine as needed to cover the vegetables.
Let the jar sit at room temperature out of bright light for about a week, and then refrigerate. It’s ready to eat; however, the longer you let it ferment, the more fully the flavors will develop.
RUBY RED KRAUT FAVORITES:
HOW CAN YOU TELL IF FERMENTED VEGGIES IN THE STORE ARE RAW AND UNPASTEURIZED?
Look for raw and unpasteurized ferments in the refrigerated section, and then refer to the label for the words “raw,” “alive,” “fermented,” “cultured,” or “unpasteurized.” If you don’t see those, it won’t contain the live probiotics that you’re seeking, the important difference between a healthy, nutrient-dense product and one that’s not.
Cortido Kraut, a Good Food Award winner in 2012, is a spin on Salvadoran curtido, a lightly fermented and spicy cabbage relish. Oregano, a prominent herb in Cortido Kraut, is, according to the USDA, a powerful antioxidant with anti-inflammatory benefits.
Cortido Kraut is similar in taste to a mild salsa, yet tangier and crunchier thanks to the fermented cabbage. Serve it anywhere you’d serve a lively salsa: with a big bowl of crispy chips; as a garnish for grilled fish, chicken, or tacos; or stuffed into a burrito. It also makes a great side salad.
We don’t add cumin to the Cortido Kraut that we sell, but it adds an intriguing depth of flavor. When you’re ready to experiment, try a batch adding two teaspoons of crushed cumin seed and see what you think.
Makes about 1 quart
1 head green cabbage (about 2 pounds)
1 medium carrot, grated (about ⅔ cup)
1 tablespoon sea salt
½ medium onion, thinly sliced (about 1 cup)
2 teaspoons minced jalapeño
1½ teaspoons dried oregano
2 teaspoons red pepper flakes, or more if you want more heat
Peel off any older, discolored outer leaves from the cabbage, reserving the leaves, and rinse the head. Quarter and core the cabbage, reserving the core. Slice the cabbage into ⅛- to ¼-inch-wide strips. You should have about 12 cups of shredded cabbage.
Mix the cabbage and carrots in a large bowl. Add the salt, using your hands to thoroughly work the salt into the vegetables. When the vegetables have shrunk to about half their original volume and have generated a briny, watery base, taste them and add more salt or water if necessary. Mix in the onion, jalapeño, oregano, and red pepper flakes, making sure they’re evenly distributed throughout.
Pack the vegetables tightly into a quart jar until they’re about 2 inches below the rim, weighing them down with the reserved leaves and core. Make sure the brine completely covers the compressed vegetables by about 1 inch, and that it’s about 1 inch below the rim of the jar. Let the jar sit at room temperature, roughly 64 to 70 degrees F, topping the vegetables with more brine if needed. The kraut should be ready to eat after 1 week (or let it ferment longer for a richer taste). Store it in the refrigerator for up to 6 months.
Make it Quick & Simple
Start with 2 cups of your own Classic Kraut, or 1 pound plain unpasteurized sauerkraut from your local market. (You’ll find it in the refrigerator case.)
To the kraut, add ½ cup grated carrots, ¼ cup minced onion, ¼ teaspoon minced jalapeño, 1 teaspoon dried oregano, and ¼ teaspoon red pepper flakes. Mix them in well. Pack the entire mixture into a jar, and top off with as much Brine as needed to cover the kraut.
Let the jar sit at room temperature out of bright light for about a week, and then refrigerate. It’s ready to eat; however, the longer you let it ferment, the more fully the flavors will develop.
CORTIDO KRAUT FAVORITES:
FERMENTATION VS. COMMERCIAL PICKLING
Fermentation and commercial pickling are different preservation methods. The krauts you will learn to make in these pages are the result of the activity of live lactic acid bacteria. Foods that undergo this natural fermentation process are different from most of the pickled foods that you get at your grocery store. Natural fermentation is unpredictable and hard to control in an industrial setting, so manufacturers use vinegar and heat (over 110 degrees F) to preserve food. The heat destroys live bacteria, so it doesn’t pack the probiotic punch for the gut that naturally fermented foods do.
Turmeric and speckles of green kale give Emerald City Kraut its vibrant color. Turmeric is a healing spice with potent anti-inflammatory, digestive, and circulatory benefits. The combination of turmeric, kale, coriander, and dill, as well as billions of probiotics and digestive enzymes, makes Emerald City one of the most nourishing krauts in our lineup.
This kraut is particularly popular with dill pickle lovers. Some devotees will not make tuna salad unless they have this kraut. The coriander adds a fresh, almost citrusy flavor, so Emerald City Kraut is a great addition to plain grains, salads, and most fish.
Here’s a trick to cut the kale into the thinnest of slices: cut out the tough center ribs of the kale leaves and discard them. Stack the leaves on top of each other. Roll them up tightly and slice thinly across the rolled-up leaves. This will give you long, thin strips, known in culinary circles as a chiffonade.
Makes about 1 quart
1 head green cabbage (about 2 pounds)
½ cup stemmed kale, sliced chiffonade
1 tablespoon sea salt
1½ teaspoons coriander seeds
1 teaspoon dried dill
½ teaspoon ground turmeric
¼ teaspoon red pepper flakes, or more if you want more heat
Peel off any older, discolored outer leaves from the cabbage, reserving the leaves, and rinse the head. Quarter and core the cabbage, reserving the core. Slice the cabbage into ⅛- to ¼-inch-wide strips. You should have about 12 cups of shredded cabbage.
Mix the cabbage and kale in a large bowl. Add the salt, using your hands to thoroughly work the salt into the vegetables. When the vegetables have shrunk to about half their original volume and have generated a briny, watery base, taste them and add more salt or water if necessary.
Crush the coriander seeds using a mortar and pestle, rolling pin, or clean coffee grinder. Break them down, but don’t crush them to a powder. Mix in the crushed coriander, along with the dill, turmeric, and red pepper flakes, to the vegetables, making sure they’re evenly distributed throughout.
Pack the vegetables tightly into a quart jar until they’re about 2 inches below the rim, weighing them down with the reserved leaves and core. Make sure the brine completely covers the compressed vegetables by about 1 inch, and that it’s about 1 inch below the rim of the jar. Let the jar sit at room temperature, roughly 64 to 70 degrees F, topping the vegetables with more brine if needed. The kraut should be ready to eat after 1 week (or let it ferment longer for a richer taste). Store it in the refrigerator for up to 6 months.
Make It Quick & Simple
Start with 2 cups of your own Classic Kraut, or 1 pound plain unpasteurized sauerkraut from your local market. (You’ll find it in the refrigerator case.)
To the kraut, add ¼ cup stemmed and very thinly sliced kale, ¾ teaspoon crushed coriander seeds, ½ teaspoon dried dill, ¼ teaspoon ground turmeric, and a pinch of red pepper flakes. Mix well. Pack the entire mixture into a jar, and top off with as much Brine as needed to cover the vegetables.
Let the jar sit at room temperature out of bright light for about a week, and then refrigerate. It’s ready to eat; however, the longer you let it ferment, the more fully the flavors will develop.
EMERALD CITY KRAUT FAVORITES:
In 2014, we received our fourth consecutive win at the Good Food Awards with a Gold Seal for Firefly Kimchi, which has always been our best-selling product. Traditional Korean kimchi is made with napa cabbage, daikon, carrots, and Korean peppers, along with a mixture of fish sauce or shrimp paste. Rather than competing with this beloved kimchi, we aimed to offer a pungent, healthy alternative with a similar flavor, omitting the fish sauce and shrimp paste so vegetarians could enjoy it as well. Our early recipe testers picked the green cabbage versions hands down over the napa cabbage batches.
Firefly Kimchi adds a warm ginger and garlic sparkle to whole grains, sautéed greens, or your favorite meats. Mix it into a stir-fry or eat it with eggs instead of ketchup or salsa. Whirl it with cream cheese, hummus, or sour cream to make a flavorful sauce or dip. The ways to enjoy this fantastically flavored food are endless.
Makes about 1 quart
1 head green cabbage (about 2 pounds)
1 tablespoon sea salt
3 tablespoons thinly sliced green onions, including the green tops
1 tablespoon coarsely ground Korean red pepper
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
Peel off any older, discolored outer leaves from the cabbage, reserving the leaves, and rinse the head. Quarter and core the cabbage, reserving the core. Slice the cabbage into ⅛- to ¼-inch-wide strips. You should have about 12 cups of shredded cabbage.
Put the cabbage in a large bowl and sprinkle it with the salt. Use your hands to thoroughly work the salt into the cabbage. When the cabbage has shrunk to about half its original volume and has generated a briny, watery base, taste it and add more salt or water if necessary. Mix in the green onions, Korean red pepper, garlic, and ginger, making sure they’re evenly distributed throughout.
Pack the cabbage tightly into a quart jar until it’s about 2 inches below the rim, weighing it down with the reserved leaves and core. Make sure the brine completely covers the compressed cabbage by about 1 inch, and that it’s about 1 inch below the rim of the jar. Let the jar sit at room temperature, roughly 64 to 70 degrees F, topping the cabbage with more brine if needed. The kimchi should be ready to eat after 1 week (or let it ferment longer for a richer taste). Store it in the refrigerator for up to 6 months.
Make it Quick & Simple
Start with 2 cups of your own Classic Kraut, or 1 pound plain unpasteurized sauerkraut from your local market. (You’ll find it in the refrigerator case.)
To the kraut, add 1 tablespoon minced green onion, 2 teaspoons Korean red pepper, 1 teaspoon minced garlic, and ½ teaspoon minced ginger. Mix them in well. Pack the entire mixture into a jar, and top off with as much Brine as needed to cover the kraut.
Let the jar sit at room temperature out of bright light for about a week, and then refrigerate. It’s ready to eat; however, the longer you let it ferment, the more fully the flavors will develop.
FIREFLY KIMCHI FAVORITES:
Korean red pepper (gochugaru in Korean) has a more sophisticated flavor than red pepper flakes—slightly smoky and sweet, with a peppery heat. Its deep-red color contributes to the distinctive color of Firefly Kimchi.
Look for 100 percent coarsely ground Korean red pepper, steering clear of brands that contain salt (because you want to control the salt in your fermentation); from our experience about a third of them do. You can find Korean red pepper at Asian food markets or online from many sources, including Amazon.com. If you can’t readily get Korean red pepper, you can substitute a pinch of cayenne and 2 teaspoons red pepper flakes, but your kraut won’t achieve the unique flavor and color that Korean red pepper delivers.
Crisp, piquant, and gingery, Yin Yang Carrots will excite even the pickiest of eaters. We won our first Good Food Award in 2011 with this culinary treat. And for good reason. They’re such a crowd-pleaser that we always head to the farmers’ markets equipped with extra jars. Kids love them too—some parents say this is the only vegetable they can get their kids to eat. Years ago, we saw an adorable two-year-old have a meltdown because her mom couldn’t get the lid off the jar fast enough for her little one, who had gobbled up three sample cups.
Of all of our ferments, Yin Yang Carrots are the most versatile, adapting well to the cuisines of many cultures. Tuck them into fresh spring or sushi rolls, blend them into hummus, toss them with salads and slaws, or scatter them on nachos. Try whirling them with olive oil and a dash of sesame oil, hot sauce, and tamari for a flavorful salad dressing. Of course you can always eat them plain—they make a spirited side salad or snack.
We always use organic carrots because they tend to be more flavorful; however, you can make this recipe with conventionally grown carrots too. We use orange carrots, but any color of carrot will work, including yellow, purple, and white. Note that mixing carrots of different colors may not result in the vivid colors of a single-color batch.
Makes about 1 quart
8 cups coarsely grated carrots (about 2 pounds)
6 teaspoons sea salt
2 to 4 teaspoons grated fresh ginger (leave the peel on if you’d like)
Put the carrots in a large bowl and sprinkle them with the salt. Use your hands to thoroughly work the salt into the carrots. When the carrots have shrunk down to about half their original volume and have generated a briny, watery base, taste them and add more salt or water if necessary. Add the ginger, starting with 2 teaspoons, making sure it’s evenly distributed throughout. Taste and add the additional ginger if a stronger flavor is desired.
Pack the carrots tightly into a quart jar until they’re about 2 inches below the rim, weighing them down with a weight.
Before grating, scrub the carrots of any visible dirt. Grate them on the large holes of a handheld grater. Using the grating blade of a food processor will yield pieces that are too small, and they will get smaller when you massage and pound the salted carrots.
Make sure the brine completely covers the compressed carrots by about 1 inch, and that they’re about 1 inch below the rim of the jar. Let the jar sit at room temperature, roughly 64 to 70 degrees F, topping the carrots with more brine if needed. The carrots should be ready to eat after 1 week (or let them ferment longer for a richer taste). Store them in the refrigerator for up to 6 months.
YIN YANG CARROT FAVORITES:
