Sauerkraut
- 1 small fennel bulb w fronds
- 1 green cabbage (you can also use red cabbage)
- 1/2 white onion
- 4 tblsp kosher salt
- 2 tblsp black peppercorns
- 2 tblsp white wine vinegar
- 1 tsp fennel seeds
Use a large mixing bowl; start by slicing half the fennel in very thin shavings (use a knife or use a mandolin). Then do half the cabbage, sprinkle half the salt on all of the above. Scrunch mixture for at least a minute, until fully mixed and depleted in size. Repeat with the second halves of fennel and cabbage, salt, scrunch.
Toss in peppercorns. Transfer mixture to a container for fermenting. Press the mix down hard, making sure it's covered w brine liquid. Place the kraut vessel somewhere where it's out of the way and at constant room temp. Age for one or two weeks, occasionally scooping off the scum that forms on the top of the brine. As long as the vegetables stay totally submerged, there's no way they'll spoil. Keep fermenting until you get to the point where you like the taste.
At that point, finish by tossing with a splash a vinegar and fennel seeds. Serve with a garnish of fennel fronds.