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.
Wild mustardkraud
Equipment
- 1 pot
- 1 Fermentation jar
- 1 weight
Ingredients
- 100 grams mustard leaves (we used black mustard, but it could be some other Brassica)
- 2 grams salt
Instructions
- Wash mustard leaves and put them into a pot.
- Add salt and squeeze leaves so the juice will come out.
- Wait 20-25 min and squeeze the leaves again.
- Transfer the leaves into the fermentation jar.
- Put a weight so the leaves are submerged in their juices. Close the jar and leave for fermentation for 7 days (or longer).
You can use the fermented mustard in many ways, for example, together with mushrooms as a dumpling filling.
You can also use mustard seeds to grow microvegetables.
