The Kraut of Dreams

 In Cooking, Garden-to-table, Gut health, Therapeutic chef

The list below includes a few of the things that I was pondering before I drifted  off to sleep one night a few weeks ago:

  1. What is growing in my garden and/or in season that I can ferment now?
  2. How can I use more beautiful, golden, fingernail-tinting, grout-staining, inflammation-reducing turmeric root in dishes?
  3. Why am I currently obsessed with Szechuan peppercorns?
  4. Can I concoct a kraut recipe I’m excited to share with all of you?

Before I was out, I knew the answers:

  1. Lemons, scallions, green cabbage
  2. Just give in to the temptation
  3. Um, because they’re a peppery, citrusy, tangy delicious bit of spice (and they make my tongue tingle)
  4. YES! YES! YES!

The next day I scurried off to collect the ingredients and here’s what I came back with:


I then set about shredding and salting my cabbage. Once salted, I massaged the cabbage until it began to soften and release liquid. Once that was done, I covered it with a plate, weighed the plate down with a few cans of beans purloined from the pantry and set about preparing the rest of the ingredients.


I zested an entire lemon, peeled and grated some turmeric root, and coarsely chopped the green onions.


After about 30 minutes, I checked on the shredded cabbage and found that it had continued releasing liquid and was ready to for me to mix in the remaining ingredients. And so, mix them I did.


I then packed all of this into a pint-and-a-half size wide-mouth jar, affixed my Kraut Source to the top and left it to sit on my counter. For ten days. And after ten days, I declared it delicious and popped it in the fridge.

And so, while this kraut recipe did not come to me in a dream per se, it did reveal itself in those moments just before sleep set it AND it is pretty dreamy. It is bright, tangy, citrusy and is pleasantly perfumed by the peppercorns. It is, in a word, delicious. So I’m standing by the whole Kraut of Dreams thing. If, like me, you eat it over salmon seared with Moroccan spices and roasted asparagus, you’ll get on board too. I mean, get a load of this, will ya?




  • 1 1/2 lb. head of green cabbage, finely shredded
  • 1 T Celtic Sea Salt (coarse)
  • 2 – 3 scallions, white & green parts, cut into 1/2″ chunks
  • 1 medium lemon, zested
  • 2 t peeled & grated turmeric root
  • 1/2 t Szechuan peppercorns

Place the shredded cabbage in a large bowl. Add the sea salt and massage thoroughly until the cabbage begins to soften and release liquid. Put a plate on top and weight it down with a few cans. Leave it to sit for 30 – 60 minutes. Remove the plate and mix in the remaining 4 ingredients. Pack tightly into a jar and pour any released liquid remaining in the bowl over the top so that all vegetables are completely covered. . If you aren’t using a Kraut Source or some similar device, make sure to use a weight of some sort to keep vegetables submerged below the brine. That said, I can’t imagine why you don’t have a Kraut Source or two. Or five.

Leave the kraut on your counter, out of direct sunlight, for 7 – 10 days or longer depending on your tastes.

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Showing 6 comments
  • Debra

    Stacey, you make me so unafraid of kraut!! How can I ever thank you enough? This looks so delicious my mouth is watering just looking at it. Can’t wait to try this dreamy recipe ?

    • Stacey

      Thank you, Debra! Happy I could be a part of helping you ditch the fear and embrace the kraut!

  • Natalia Richer

    I’ve been meaning to make sauerkraut for forever now, so happy I stumbled into this recipe for inspiration! I really need to get to it now! By the way love your bit in your bio about having an “unhealthy obsession with healthy food” hilarious lol!

    • Stacey

      Yay! Happy to have provided some motivation for you to get krauting, Natalia! Glad you enjoy my sense of humor… like some fermented foods, I can be a bit of an acquired taste!

  • Ceri Jones

    I haven’t made kraut for ages. I think I’m put off from cleaning my food processor after all that shredding – ridiculous right? Either way I know I should be making it on a more regular basis and hopefully this has inspired me too! love all those flavours in there, and a great way of using turmeric too!

    • Stacey

      Ceri, that’s what I love about making it in small batches in Mason jars: I can quickly chop everything by hand and not have to lug out and dirty my food processor. Hope this recipe will help to get you back on the kraut bandwagon!

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