Franklin Smoke by Aaron Franklin & Jordan Mackay

Author:Aaron Franklin & Jordan Mackay [Franklin, Aaron & Mackay, Jordan]
Language: eng
Format: epub
Publisher: Clarkson Potter/Ten Speed
Published: 2023-05-09T00:00:00+00:00

Fennel and Radicchio Kraut

This version of sauerkraut combines the refreshing bitterness of radicchio with the anise-flavored lift and added crunch of fennel. The purple cabbage and radicchio combine to turn the mixture a stunning deep purple.

•½ head radicchio

•½ head purple cabbage

•1 fennel bulb

•½ teaspoon fennel seeds

•Kosher salt

•Distilled or spring water for topping if needed

Using a large chef’s knife, halve and core the radicchio and cabbage. Slice the halves into a thin julienne. With the knife, remove the stalks from the fennel bulb, then cut the bulb in half lengthwise and gently remove the core. Now slice it crosswise, matching the size and texture of the purple ingredients. Slice off several of the fennel fronds and peel off the tiny leaves. Mince the tiny leaves finely and reserve about ¼ cup.

Tare a large bowl on the kitchen scale, combine the vegetables in the bowl, add the fennel seeds, and then weigh the vegetables. Determine what 2.5 percent of the weight of the vegetables is and add that amount of salt. For instance, if you have 950g of vegetables, you’ll add 24g of salt. (If you want a saltier kraut, feel free to up the percentage of salt. Keep in mind that anything more than 5 percent can be painfully salty, and the fermentation process may not work as well.)

Using your hands, thoroughly mix everything together. Pound the vegetables a bit with a muddler to speed the process of drawing out their liquid. Let the mixture sit for 30 minutes at moderate room temperature, continuing to allow the salt to draw moisture out of the vegetables. While the vegetables sit, sterilize the jar(s) by boiling them in a pot of water for 10 minutes, then (carefully) transfer them to a clean kitchen towel.

After 30 minutes, begin to fill the prepared jar(s) with the damp vegetables. After each addition, use the muddler to press on the vegetables, compacting them against the bottom of the jar. As you work your way up, you want the vegetables to be tightly and densely packed. Stop when the vegetables reach 1 to 1½ inches from the rim of the jar. Pour in any liquid remaining in the bowl. As you pressed down on the vegetables, enough salt water should have naturally released from them to cover the contents of the jar. If you don’t have quite enough, add a splash of distilled or spring water to submerge the vegetables completely.

Press the contents down with the glass weights and seal with the easy-fermenter lid(s). Set the jar(s) in an open container, such as a Tupperware bowl, to catch any liquid that overflows due to expansion during fermentation. Place your jar(s) and container in a dry, dark, room temperature spot.

Within a day or two, you should see tiny bubbles rising to the top when you tap the side of the jar(s). That means the fermentation has started. After 7 to 10 days, feel free to open the lid and taste. You should have a mild-flavored sauerkraut. For more intense earthy and funky flavors, let the sauerkraut go for more time, up to 3 weeks.

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