To Those Songs of Intermingling Greens

To those songs of mixed, up, chopped up, intermingling fermented vegetables. Sauerkraut, kimchee, cabapplefennelwonder. Of krauts, we sing today. 

St. John of the Cross wrote of the power of mixing body and spirit:

Your body is a divine stream,

as is your spirit

When your two great rivers merge, one voice is found

and the earth applauds in excitement

Shrines are erected to those songs 

and the hand and heart have sung 

as they served

the world

with a love, a love

we cherish

Stretching the mystic stream a bit, I'd like to introduce you to the simple process of mixing greens (cabbage in particular) with time and and a good dash of quality sea salt, resulting in such unique, surprising, intriguing melodies that you just might have to start writing ecstatic poetry. 

Fermentation practices can be found in cultures around the world. Not only does fermentation preserve food, but in many cases it introduces incredibly healthy bacteria into your system like lactobacillus, it makes food more digestible, and it's tasty! In fact, almost all of our delicacy foods have been fermented: coffee, chocolate, tea, cheeses, bread, wine. Fermentation is a grand, expansive world. If this whets your curiosity, check out a totally informative, fun, and practical book on the subject: Wild Fermentation by Sandor Katz.  Your kitchen will be full of bubbling jars in no time. 

But for now, here's a little lesson on fermenting a satisfying, hearty green: cabbage.

Sauerkrauts are palates for great creativity. Pretty much any fruit or vegetable can be added to a vegetable ferment. 

For the most basic sauerkraut recipe, here's how you do it.

Sauerkraut: Fuschia style

Ingredients:

1 head green cabbage

1 head purple cabbage

Salt: big kosher salt is nice as is sea salt

Shred or chop up your cabbage in to fine pieces. Put in a large mixing bowl. Shake a good tablespoon salt on top of the cabbage each time you empty your cutting board into the bowl...say three times...three tablespoons of salt total...it's not a hard science, play about, it'll turn out well.

Then use a hard object like the base of a mason jar or a potato smasher, to hammer the cabbage in the bowl. This breaks down the cell walls of the cabbage, allowing the juices to flow forth. Keep beating for a few minutes.

Then, pack all of the cabbage into a big, gallon-size widemouthed jar or a ceramic crock and pack it in there as tight as possible. Pack it and press it. Pack it and press it down. 

Then you have a choice, you can either find a lid that fits inside the jar's mouth and place a heavy object like a rock or large can of artichokes on top of the lid/plate that's resting on top of the cabbage inside of the jar and this lid will keep pressing the cabbage down, inviting it to release it's juices and become a healthy bacterial garden or.... you can add a little bit of salty water to the kraut so that it just covers the top of the cabbage and swear each day to walk over to your kraut and press  the cabbage down underneath the water level..making sure it remains tamped down. 

In both cases the crock should be covered with cheesecloth and a rubberband or a towel and rubberband to keep little unwanted crawling things out.

Let it sit on top of the fridge for a few days to a few weeks...taste every so often . If it develops mold on top, just scoop out all the mold. The layers below should be fine. As soon as it ferments to a level that you enjoy, place the jar in the fridge to slow down the fermentation process and enjoy.

Again, pretty much anything can be added to a vegetable ferment: in classical kimchee, chiles, napa cabbage, shredded carrots, and ginger spice up the jar. Radishes, broccoli, and bok choy are nice. 

My favorite variation so far has been newly named the 

Cabapplefennel WonderSwirl

Try it out!

1 head purple cabbage

2 stalks of fennel

2 green apples

1 cup carrots cut into matchsticks

Caraway seeds (1-2tbs)

salt

Chop up all the veggies fine. Use the soft, whispy leaves of the fennel stalks. Mix it all up and put it all into a bowl. Add a few tablespoons of sea salt. Pound the veggies to encourage co-mingling and then pack it all in a jar. Choose either to add a little salt water or place a plate and rock on top of the mixture. Check it each day to make sure that the cabbage is underwater. 

Enjoy in 3-12 days or more! Put in the fridge when it tastes good to you!

Let your imagination soar for as Rumi says," What will our children do in the morning if they do not see us fly?"