Smoked Kale Kraut – Easy Fermenting Steps

Smoked kale kraut is a step above any, and all, fermented sauerkrauts. This kale kraut recipe contains fresh ingredients and a little smoked spice. Not to mention, this recipe contains the same sauerkraut probiotics you’ll find in other fermented kraut recipes.

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Fermented Sauerkraut

Either you love kraut or you don’t. If you don’t, I’m willing to bet you haven’t tasted good sauerkraut. A delicious homemade kraut is made by using only the freshest ingredients. The flavor is made according to how your family will enjoy it.

By the way, kraut purchased in the canned food section of your local market is not good kraut. In fact, it does not contain beneficial lactic acid bacteria. In other words, it does not contain gut boosting natural probiotics. This particular product has been pasteurized.

Unfortunately, sauerkraut in the canned food section of your local market has been pasteurized in order to make it shelf stable. In short, the once healthy fermented kraut no longer contains beneficial healthy bacteria due to the heating processes required for long-term storage.

One other thing, pasteurized sauerkraut is much different in flavor than fermented sauerkraut. Unpasteurized fermented sauerkraut maintains a slight crunch and is mildly tangy and sour in flavor.

The USDA states that fermented sauerkraut, along with other fermented foods, should be processed in a hot water bath canner to be made shelf stable. However, by doing so eliminates any sauerkraut probiotics to be present.

Smoked Kale Kraut

So, what exactly is smoked kale kraut? Has this recipe been smoked in a smoker?

The answer is, no. Smoking foods requires the use of heat. Meaning, this process would destroy all lactic acid bacteria, sauerkraut probiotics, found in this kale kraut recipe.

Okay, then what makes it a smoked kale kraut? Chipotle pepper. The smoked flavor found in this ground product provides a nicely smoked kale kraut.

You can’t go wrong with this kale kraut recipe. This item is packed with a natural sauerkraut probiotics and a mild smoked flavor, making it a truly unique fermented kale recipe.

Fermented garlic scapes are just as amazing as this kale kraut recipe. Scapes are the flower from hardneck garlic. Not growing garlic? That’s okay! Garlic scapes are often available at local farmers market in late spring.

In addition to fermented garlic scapes and this smoked kale kraut recipe you must try your hand at making this Hawaiian pineapple kraut recipe! It is, by far, the best kraut recipe out there.

Fermented Kale and the Health Benefits

Kale is classified as a superfood. There is no denying it. Yet, there are many who dislike the flavor and refuse to consume it, regardless of its benefits.

These leafy greens are packed full of vitamins A, C, and K. It also contains high amounts of minerals like manganese, potassium and copper. Not to mention, kale is off the chart in regards to its broad range of antioxidants, and contains good fat and fiber (think Omega-3). Consuming kale may also improve your cholesterol level.

Now, take the benefits mentioned above and add healthy beneficial bacteria to it. Fermented kale transforms fresh kale into a natural probiotic superfood, which is not only good for the body, but also amazing for the gut.

Fermented beverages and foods, like fermented kale, provide good gut health and assist in providing a strong functioning digestive system. The benefits of consuming fermented foods not only adds beneficial bacteria, but also enzymes to your intestinal flora.

In addition to this, a very large percentage of your immune system runs through your gut. Making fermented sauerkraut, like this kale kraut recipe, beneficial not only for your gut but also excellent for strong brain function and maintaining healthy skin.

Smoked Kale Kraut Recipe

This amazing smoked kale kraut is ideal for both the spring and fall leafy green harvest. Make large batches in a gallon crock or smaller batches in quart-size mason jars.

Ingredients

• 1 bunch Lacinato kale, remove stem and finely sliced
• 1/2-head cabbage, remove core and finely sliced
• 1 small jalapeno pepper, seeded and finely sliced
• 4 garlic cloves, skin removed and coarsely chopped
• 1/2 yellow onion, skin removed and finely sliced
• 1 1/2 large carrot, peeled and shredded
• 2 green onions, roots discarded and sliced
• 1 to 3 tablespoons Celtic sea salt, slowly add salt to prevent excessive saltiness
• 1 teaspoon ground Chipotle chili pepper, more if desired

Equipment

• mixing bowl
• widemouth quart-size mason jar
• fermenting weight
• jar funnel
• pickling pipe
• kraut pounder

Smoked Kraut Recipe

Instructions

1. In a mixing bowl add the kale, cabbage, carrots, jalapeno, onions, and green onions.
2. Add 2 teaspoons Celtic sea salt to the mixing bowl, begin mixing and messaging the fresh ingredients. Make sure to squeeze the ingredients to release any liquid from the vegetables. Add additional salt if needed to help release the liquid from within the vegetables.
3. The final step is to add the ground Chipotle powder. Continue to massage the vegetables until the pepper has thoroughly mixed with the vegetables.
4. Allow the mixed vegetables to sit for 10 minutes.
5. Once the vegetables take-on a wilted look, begin filling jars. Every so often pack the ingredients with a kraut pounder.
6. Make sure the kraut is fully submerged under the liquid at all times. Add remaining liquid from the mixing bowl if needed.
7. Place fermenting weight into the jar.
8. Add pickling pipe to the ring, tightly secure the ring to the jar.
9. Allow to ferment in a dark location for 3 to 4 days.

Notes

Indication that the kraut has begun fermenting will include the presence of bubbles, scum may be present, and the kraut will take on a tangy, slightly sour flavor.

Also, fermentation occurs best between 60 to 70 degrees Fahrenheit. The cooler the temperature, the longer fermented items will take to ferment.

My Book

The Farm Girl’s Guide to Preserving the Harvest is a comprehensive book covering multiple methods for preserving foods in the comfort of your home. Learn how to safely can, dry, ferment, cure, freeze, and store foods fresh as a sustainable homesteader would. The tips, tricks, and recipes within this book will provide you the confidence and knowledge needed to own your food source.

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Yield: 1 quart

Smoked Kale Kraut - Easy Fermenting Steps

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Smoked kale kraut is a step above any, and all, fermented sauerkraut. This kale kraut recipe is filled with everything good, a little spice, and has a slightly smoked flavor. Not to mention, it contains the same sauerkraut probiotics you'll find in any fermented item.

Prep Time 1 hour

Fermenting Period 3 days

Total Time 3 days 1 hour

Ingredients

• 1 bunch Lacinato, or dinosaur kale, remove stem and finely sliced
• 1/2- head cabbage, cored and finely sliced
• 1 small jalapeno pepper, seeded, and finely sliced
• 4 garlic cloves, coarsely chopped
• 1/2 yellow onion, skin removed and finely sliced
• 1 1/2 large carrot, peeled and shredded
• 2 green onions, roots discarded and sliced
• 1 to 3 tablespoons Celtic sea salt
• 1 teaspoon ground Chipotle Pepper, more if desired

Instructions

1. In a mixing bowl add the kale, cabbage, carrots, jalapeno, onions, and green onions.
2. Add 2 teaspoons Celtic sea salt to the mixing bowl, begin mixing and messaging the fresh ingredients. Make sure to squeeze the ingredients to release any liquid from the vegetables. Additional salt can be added if needed to help release the liquid from within the vegetables.
3. The final step, add ground Chipotle powder, continue to massage the vegetables until the pepper is thoroughly mixed in.
4. Allow the mixed vegetable to sit for 10 minutes.
5. Once the vegetables take-on a wilted look, begin filling jars. Every so often pack the ingredients with a kraut pounder.
6. Make sure the vegetables are fully submerged under the liquid, add remaining liquid from the mixing bowl if needed.
7. Place fermenting weight into the jar
8. Add pickling pipe to the ring, tightly secure the ring to the jar.
9. Allow to ferment in a dark location for 3 to 4 days.

Notes

1. Indication that the kraut has begun fermenting will include the presence of bubbles, scum may be present, and the kraut will take on a tangy, slightly sour flavor.
2. Also, fermentation occurs best between 60 to 70 degrees Fahrenheit. The cooler the temperature the longer fermented items will take to ferment. 

Nutrition Information:

Yield:

1

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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Fermenting food is an excellent method for preserving the harvest. Keep the gut, your brain, and immune system strong by consuming small amounts of unpasteurized fermented foods and beverages daily.