Lemon Dill Sauerkraut Summertime mild child

First produced: 
Fermentation time:  28 days
Average fermentation temperature:  21°c
Lemon Dill Sauerkraut

Description

So… we made these kickass Koji Preserved Lemons a few weeks ago. And while we loved them a whole lot just as they are, we thought they’d make a great flavour base for a mild sauerkraut.

Turns out we got it right.

This ferment is a real mild child. It sports a thinner cabbage shred, is low-ish on the acid spectrum, and has retained some sweetness from the cabbage and koji.

It’s perfect for summer-lovin’ open-faced toasted sangas. Lay some atop your lettucey, cream-cheesy brunchtime things and you’ll be golden for hours! 🌞

Ingredients & Sourcing

  • Green Cabbage
    • Proportion of total by weight: 95%
    • Source: Rocky Top Farm 🌿
    • Origin: Penna, TAS
  • Koji Preserved Lemons (Lemon, White Rice, Koji, Salt)
    • Proportion of total by weight: 1.7%
    • Source: Southern Wild Backyard 🍏
    • Origin: Penna
  • Dill (fresh)
    • Proportion of total by weight: 1%
    • Source: Coolibah Herbs 🌿
    • Origin: VIC
  • Spring Garlic
    • Proportion of total by weight: 0.3%
    • Source: Bream Creek Market Garden 🍏
    • Origin: Bream Creek, TAS
  • Salt
    • Proportion of total by weight: 2.5%
    • Source: Tasman Sea Salt
    • Origin: Swansea, TAS

Legend

🌿 A Certified Organic ingredient.

🌻 A Biodynamic ingredient grown to a Demeter Certification.

🍏 An "organically grown" ingredient. No use chemical of fertilizers or sprays as far as we know. Not certified.

🔮 A conventionally produced ingredient. May contain trace chemicals or pesticides.

👩‍🌾 A wild harvested ingredient. Sustainably harvested. May contain trace chemicals or pesticides.

An ingredient outside the food code and not subject to certification criteria. May contain trace chemicals or pesticides.