Lavender Sauerkraut - Becca Piastrelli

Hey there,

creative gal!

You’ve landed on a post I wrote a few years ago -
back when I was known as The Dabblist and was exploring all sorts of ways I could create beautiful things with my hands. It was a powerful time for me — awakening my creativity after suppressing it for so long — but this space has since evolved to reflect the woman I’m becoming.

Lavender Sauerkraut

Fermented foods are my jam. I first got into it to improve my gut health and clear up my skin, and now it’s a full-on obsession I simply must share with you.

Fermentation is an ancient food practice meant to enhance the nutritional value of food while also preserving it. The benefit to gut health, in particular, from fermented foods is pretty cool. Adding in more fermented foods can clear up all sorts of issues like IBS, Chron’s disease, severe acne, migraines, and many autoimmune diseases.

When I found myself spending a ton of money on kombucha, kimchi, and sauerkraut at the store, I decided it was time I started making my own.

Lavender Sauerkraut

The process of turning cabbage into kraut is called lacto-fermentation and is simply mixing in salt to convert the natural sugars of the cabbage into lactic acid. It’s nothing short of magical.

And the coolest part is being able to add in different herbs and flavors to your kraut. I’ve down traditional dill to seaweed to curry spices. But today, I was inspired to add in fresh herbs from my garden along with dried lavender. The flavor combined with the deep purple color makes for a deeply sensory eating experience that every dabblist will delight in.

Lavender Sauerkraut

  • ½ Purple cabbage
  • 3 tbsp sea salt
  • A handful chopped fresh sage
  • A handful chopped fresh parsley
  • 2 tbsp dried lavender
  • Mixing bowl
  • 24 oz Mason jar

Lavender Sauerkraut

First make sure your mixing bowl and jar is cleaned and dried well.

Remove the outer layer of your cabbage and set aside. Slice the cabbage very thin. Place the sliced cabbage in your mixing bowl and sprinkle the salt on top of it.

With clean hands, massage the salt into the cabbage until it starts releasing water (a lot of water). This will take a while (8-10 mins) so pump up the jams and enjoy the process.

Mix in the sage, parsley, and lavender so it’s well combined.

Pack the mixture into your jar, including the water, packing it in tightly. You want the cabbage completely submerged under the water to prevent spoiling.

Place a whole cabbage leaf on top of submerged sauerkraut and put a weight on top of it (I like to use a plastic baggie filled with water as my weight. Seal the jar tightly shut and let sit to ferment.

After 1 week, open the jar and taste your sauerkraut. If you like how it tastes, you can use it. If not, let it continue to ferment. If you are using it, remove the weight and leaf and store in the fridge. It’ll keep for about one month.

 

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