Saurkraud is a popular ingredient in many Easter European dishes. It can be used as a base for soups or as a dumpling filling. Saurkraud is made of fermented cabbage. The cultivated cabbage belongs to the same Brassica family as the black mustard (Brassica nigra) and wild (field) mustard (Brassica arvensis). Wild Brassicas have a stronger taste than their cultivated cousins, with noticeable mustard and broccoli flavors (broccoli belongs to the same family). They can be fermented in the same way as cultivated cabbage. You can use the fermented mustard in many ways, for example, together with mushrooms as a
Category: Mustard
In this recipe, we made truly fermented pickles using wild aromatics. Most pickles, you can buy in shops, are not fermented but pickled using vinegar, which has its place, but gives a different flavor profile. In Eastern Europe, fermented pickles are strongly preferred and used as an ingredient, for example, in pickle soup (see serving suggestions). Typical aromatics added to pickles when fermenting are mustard seeds, horse radish, garlic, dill, and kale leaves. We found mustard (Sinapis arvensis) seeds in the wild. The other ingredients we substituted with garlic mustard (Alliaria petiolata) root, wild garlic (Allium ursinum) bulbs, hogweed (Heracleum