Each quarter, I make a special kraut batch using a bunch of seasonal ingredients to create a delcicous and unique tasting Kraut
So choose this option, if you like a variety, like a surprise, and like something new and interesting.
Previous flavours from previous seasons include:
- Carrot, Corriander, & Turmeric
- Fennel & Dill
- Beetroot & Juniper Berry
Seasonal Kraut for the Quarter
About: floral, tangy and citrusy fermented vegetables.
Origin: initially invented in Eastern Europe as a way to preserve white cabbage and other vegetables by using salt. However, I was concerned about the amount of micro plastics in salt and so I developed a new method without using salt that relies on raw grass-fed cows whey as the basis for the fermentation. This method is then used to produce our own take on saurkraut at our production kitchen in Hackney.
Process: Temperature controlled fermentation in clay fermenting pots using the enzymes in grass-fed cows whey to start the fermentation.
Spice Level: Zero.
Sour Level: Mild.
The first stage of our saurkraut production process is to roughly chop the white cabbage and then submerge it in raw grass-fed cows whey inside a stainless steel container. An initial shock fermentation is then conducted for 8 hours where the enzymes from the whey come into contact with the white cabbage.
After the intial fermentation, the white cabbage is removed from the container and excess whey is strained from the white cabbage by hand. The white cabbage then gets tranferred to another stainless steel container and combined with the seasonal ingredients.
Finally, the vegetables are transferred into a clay fermenting pot to do the main fermentation. Each pot is then left untouched to ferment on a shelf for 14 days at approximately 20c before we jar the contents by hand without pastuerisation.